MOORINGS CLUB

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cream mixture 44-47f Chef threw away Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign to operator Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Windex Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half and half Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peppers and onions and cheese found at 57-58F. Chef threw away during inspection

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef placed tag with product

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in produce cooler. Date was added Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ra2 salmon over raw filet. Corrected On-Site

Basic - Light shield damaged/in disrepair. Inside walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from hood light Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cleaning spinach for later use. Gloves donned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink at cook line. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided a form that establishment may use. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to manager. From completed during inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - No handwashing sign provided at a hand sink used by food employees. 2 hand wash sinks at bar. Provided. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass ware machine is 153° maximum rinse. Manager ran diagnostic test and will order needed part. Main dish machine is sanitizing correctly.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over garlic. Moved to properly store. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Glasses in sink. Removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. Corrected On-Site

Basic - Bottles of condiments provided stored in front of dish station shelf in front of hand wash sink. Moved. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up.