CLUB AT SHELL POINT-VUE

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in dishwash area used to rinse milk jugs.

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. Operator discarded employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. Cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage. Operator had employee clean floor. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food underneath shelving in walk in freezer. Operator placed food off of floor. Corrected On-Site

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 46F cold hold less than 4 hours. Operator placed time/temperature control for safety foods placed in working reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored on top of dish machine. Operator removed chemical. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one 6 lb can of fruit cocktail and can of garbanzo beans dented. Educated operator on separating cans. Operator separated cans to be returned to distributor. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of garbanzo beans. Operator removed raw eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes 109F hot hold less than 4 hours. Operator discarded potato. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Operator discarded container. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed eye drops stored on shelving near clean equipment. Operator removed medicine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in side wait station blocked by mats. Operator removed mats. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site

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. Operator completed before leaving inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for raw fish.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment using reduced oxygen packaging for cooked mashed potatoes and cooked chicken.

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.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrective Action Taken

Basic - Light shield damaged/in disrepair. Observed light not working in dry storage.

High Priority - Dented/rusted cans present. Stop Sale Observed one 6lb can of marinara sauce dented. Can discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coats stored on shelving near food items in dry storage. Operator moves coats to proper location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener and microwave oven. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored in handwash sink in back food prep area. Corrected On-Site

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

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at handwash sinks in employee restrooms.

Basic - Plumbing system in disrepair. Observed employee men's restroom toilet nit flushing.

Basic - Stored food not covered. Observed stuffing not covered in walk in cooler. Corrected On-Site