NAUTI PARROT OASIS

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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw grouper stored over ready to eat sauce. Operator switched containers. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at outside handwash sink at bar.

Intermediate - Spray bottle containing toxic substance not labeled at outside bar.

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

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen fish stored on floor in walk in cooler.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Interior roof of oven/microwave has accumulation of grease/food debris. Operator cleaned microwave oven. Corrected On-Site

Basic - Open dumpster lid. Educated operator on the importance of keeping dumpster lid closed. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 49F cold hold, salsa 50F cold hold less than 4 hours. Operator placed time/temperature control for safety foods in working reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Microwave oven.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen entrance blocked by fan.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at beverage wait station. Operator placed napkins at hand wash sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back food prep area near dry storage room. Educated operator on the importance of fixing hand wash sink in food prep area. Repeat Violation

Basic - Accumulation of dead insects in control devices. Fly strip in kitchen.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler entrance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on having lids on employee beverages. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Food not stored at least 6 inches off of the floor. Observed box of packaged frozen raw chicken on floor in walk in cooler. Observed boxes of raw frozen fish stored on floor underneath shelving in walk in freezer. Educated on importance of keeping food off of floor. Repeat Violation

Basic - Ice buildup in mini reach-in cooler next to microwave oven in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mini reach in cooler next to microwave oven.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler.

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. Observed chlorine concentration at 0 ppm. Educated operator on maintaining proper concentration. Operator changed and primed sanitizer. Repeat from 12/15/23. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw seafood in walk in cooler. Operator placed raw shell eggs on bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by bottled beverages at inside bar. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink at kitchen entrance. Operator removed container. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink at inside bar. Operator placed soap at hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at side waitress station near restrooms. Operator removed chemical. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back food prep area near dry storage room.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed frozen fish from packaging. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw frozen fish stored on floor underneath shelving in walk in freezer. Educated on importance of keeping food off of floor. Operator placed boxes off of floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment and wall above pizza prep reach in cooler. Operator removed knives. Corrected On-Site

Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Operator closed dumpster lid. Corrected On-Site Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at beverage/wait station. 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. Observed chlorine concentration at 0 ppm. Educated operator on priming sanitizer. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed box of raw shell eggs stored over cooked gravy in walk in cooler. Operator placed raw eggs on bottom shelf. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at inside bar and hand wash sink at outside bar. Operator placed napkins at hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sliced meat not date marked in walk in cooler.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense spices. Educated operator on importance of using scoops with handles. Repeat Violation

Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in cooler and walk in freezing.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom. Educated operator on having hand wash signs. Repeat Violation

Basic - Open dumpster lid. Educated operator on having dumpster lid closed. Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container at pizza prep station. Educated operator on importance of labeling. Repeat Violation

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. Observed chlorine concentration at 0 ppm. Educated operator on dishmachines. Operator changed and primed sanitizer. Rechecked concentration 100 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 57F cold hold less than 4 hours. Educated operator on maintaining time/temperature control for safety foods at 41F or below. Operator placed sour cream in metal tray and placed in reach in freezer to cool. Rechecked temperature at 43F cold hold. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on side of soda machine near outside bar. Educated operator on importance of having vacuum breaker. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by bread cart and bag of cloths. Educated operator on keeping hand wash sink unblocked. Operator removed cart and bag of cloths. Corrected On-Site Repeat Violation

Intermediate - No soap provided at inside bar handwash sink. Educated operator on having soap at hand wash sink. Operator placed soap at hand wash sink. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense spices. Operator removed cup. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Beverage/wait station. Educated operator on having no holes in ceiling. Operator fixed during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over food for public. Operator placed food on bottom shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom.

Basic - Open dumpster lid. Educated operator on having dumpster lid closed. Operator closed dumpster. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of pizza prep reach-in-cooler.

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

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container in pizza prep station. Educated operator on importance of labeling. Operator labeled container. Corrected On-Site Repeat Violation

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer, called technician, and set up three compartment sink. Checked concentration at three compartment sink at 200ppm. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef. Operator switched chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F cold hold and cut lettuce 50F cold hold more than 4 hours. Stop Sale. Operator discarded lettuce and sliced tomatoes. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line and inside bar. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink at inside bar. Operator placed soap at hand wash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not water hand wash sink in employee restroom.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Wait/beverage station. Operator placed new tiles in ceiling. Corrected On-Site

Basic - Floor area covered with standing water at inside bar. Repeat Violation

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

Basic - Open dumpster lid. Operator closed lids. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer reach in cooler at inside bar.

Basic - Working containers of food removed from original container not identified by common name. Salt container.

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of green olives dented. Can discarded. Corrective Action Taken

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. Observed chlorine concentration at 0ppm. Operator called technician and operator set up three compartment sink. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at beverage/wait station used to fill bucket.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside and Outside Bar.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Inside and Outside Bar.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packages of fish opened before leaving inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of bread crumbs in dry storage room.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Inside and Outside Bar.

Basic - Open dumpster lid.