SALT SHACK ON THE LAKE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, bar Repeat Violation Admin Complaint

High Priority - Live, small flying insects found 3 small fling insects kitchen

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork 5/5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -clams in shell (45F - Cold Holding), cook line, less than four hours per operator Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked onion (117F - Hot Holding)reheating 174F Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw fish ambient cooling cover in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer Inside oven Interior ice machine Soda gun holster soiled

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Speed rack walk in cooler oysters

Basic - Cleaned and sanitized equipment or utensils not properly stored ice buckets not inverted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Brown in the kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull in reach in coolers

Basic - Employee personal food not properly identified and segregated from food to be served to the public located in beer cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -kitchen storage rack

Basic - Equipment in poor repair. Fryer baskets

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 188, seats increased more than 70+

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in the bar

Basic - No handwashing sign provided at a hand sink used by food employees. Sign does not give details to wash

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in back hall behind beer cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system in disrepair. Leaking under dish machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses in dish room Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 bar ppm 50ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched raw fish with gloved had changed gloves after no handwashing Repeat Violation

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. Bar tender squeeze lime into drink with bare hands

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw oysters over ready to eat key lime pie Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cakes (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight crab cakes (46F - Cold Holding) see stop sale Less than 4 hours per operator. Reduce temp add to time plan. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable in kitchen Repeat Violation

Basic - Drain cover(s) missing bar

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to batter on cooks line Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters in storage not protected Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar

Basic - Stored food not covered. Chips top of utensils rack

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed iceberg over ready to eat cut and cleaned carrots Repeat Violation

Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher handled dirty dishes then clean dishes with no glove change/handwashing. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -tongs from raw chicken taken to dish room, rinsed off and returned to line. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 flying insects in kitchen area -3 flying insects in front of house. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche"cooked" in lime Juice Warning

High Priority - Nonfood-grade towel used to hold heated tortillas on cook line. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pasteurized eggs in walk in cooler. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. --raw ground beef over raw pork in walk in cooler. -raw chicken over ground beef on cook line. -raw burger over raw fish on cook line. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touched clean cutting board after handling raw chicken with no glove change and hand wash. -employee touched cell phone then handled food on cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (56F - Cold Holding); sliced tomatoes (51F - Cold Holding) housemade ranch (70F - Cold Holding) on front line,. herb butter (57F - Cold Holding); shredded cheese (57F - Cold Holding); Rasta pasta (70F - Cold Holding) on cook line. All held less than four hours per operator. Operator moved to reach in cooler for quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion straws (103F - Hot Holding)held less than four hours per operator. Operator discarded. Warning

High Priority - Toxic substance/chemical improperly stored over clean dishes in dish room. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Oyster tags, various days in July Warning

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 server line reach in cooler Corrected On-Site Warning

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice and making drinks on the server line. Warning

Intermediate - Spray bottle containing toxic substance not labeled on side table in dining room. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -back prep table Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on salt on dry storage rack Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks on server line. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting in dish room. Warning

Basic - Equipment in poor repair. -red cutting board on rack by cook line. -large oval trays in kitchen. Warning

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 188 to an additional 78+ Provided Seating Change Evaluation Warning

Basic - In-use ice scoop stored on soiled surface between uses. -top of ice machine Warning

Basic - In-use tongs stored on equipment door handle between uses on cook line. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in bar, operator turned on dipperwell. Corrected On-Site Warning

Basic - Light shield damaged/in disrepair by walk in freezer. Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels on cook line. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning in dish room. Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler shelves have accumulation of soil residues on cook line. Warning

Basic - Stored food not covered. -cut fruits for garnish not covered in open air bar, exposed to outside with no air curtains. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over shredded jicama in walk in cooler. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator corrected, then 200 ppm. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor in bar area. Warning