SHELL POINT VILLAGE- PALM GRILL

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. Observed employee pick up dropped utensil from floor and not washing hands before working with clean utensils. Educated employee. Employee washed hands and sanitized utensils. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on shelving next to food items in dry storage. Operator removed chemical. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 75F cold hold, precooked chicken 75F cold hold more than 4 hours. Stop Sale. Operator discarded foods. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection. Corrective Action Taken

Basic - Ice buildup in ice cream reach-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen mahi mahi thawing at room temperature. Operator turned on cool running water. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Corrective Action Taken

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

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection. Corrective Action Taken

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

Basic - Cloth used as a food-contact surface with raw fish. Operator removed cloth. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Operator removed strips. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 55F cold hold, cooked carrots 55F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food prep sink. Operator removed chemical. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked barley not date marked.

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored on shelving near food items. Operator removed keys. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Warning - From follow-up inspection 2023-10-03: Time Extended - From follow-up inspection 2023-10-11: Time Extended - From follow-up inspection 2023-12-12: Observed no HACCP Plan submitted for special process. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed rice date marked 02/021/23. Operator discarded rice. Corrected On-Site

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 and sous vide with beef and pork.

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 - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 93 (waited 3 minutes).

Basic - Ice buildup in ice cream reach-in freezer.

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

High Priority - Pesticide-emitting strip present in food storage area. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa salad 51F cold hold, bean sprouts 55F cold hold, chopped beets 48F cold hold more than 4 hours in salad prep reach in cooler. Stop Sale. Operator discarded. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink near three compartment sink blocked by brooms. Operator removed brooms. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

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

High Priority - Dented/rusted cans present. See stop sale. Observed four 14 fl oz cans of pineapple juice dented. Cans discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese 48F cold hold less than 4 hours in salad prep reach in cooler. Operator turned down cooler. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar bin.

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