THE SHORE ON LONGBOAT

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 51F and beef 51F, operator stated item had been cooler drawer for approximately 3 hours. Operator moved products to walk-in cooler and placed ice on products to rapidly bring down temperature. Corrective Action Taken Priority: High Priority

High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth sanitizer to strong. Operator diluted quaternary sanitizer to 400ppm. Corrected On-Site Priority: High Priority

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed a 1/8 pan being used as a scoop in rice in dry storage area. Operator removed pan. Corrected On-Site Priority: Basic

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed cutting board on cookline line a 2 door make station with grooves and stains. Priority: Basic

Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket on cook line at 0ppm. Operator changed quaternary sanitizer bucket to 400ppm. Corrected On-Site Priority: Basic

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink in bar area with quaternary sanitizer not a proper minimum strength. Operator corrected the quaternary sanitizer to 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubby in handwashing sink in dish machine area. Operator removed scrubby. Observed handwashing sink in front bar area being used as a dump sink. Operator educated employee on the use of a handwashing sink. Strainer was removed.Observed Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed case of tuna on the floor in downstairs walk-in cooler. Operator moved case of tuna off the floor. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at front bar area. Employee removed the ice scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs at front bar area in standing water. Educated employee on how to properly store the tongs. Employee removed tongs from water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf in back corner of dry storage area with black mold like substance. Operator had employee clean the shelf. Corrected On-Site

Basic - Open dumpster lid. Observed open dumpster lid. Operator closed lid. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on pasta machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speakers on shelf above slicer/food prep surface at the end of cook line. Operator removed speaker. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed cases of ketchup being stored on floor in back dry storage area near back bar.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed maintenance tools on food prep surface in prep area. Operator stated prep area was not in use. Operator removed tools. Corrected On-Site

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into their hand then touched clean equipment without washing their hands. Employee washed their hands and sanitized the equipment. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from the bathroom then handed clean equipment without washing their hands in the kitchen. Employee removed the equipment to be sanitized and washed their hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw salmon in the reach in cooler on the cook line. Employee placed the beef below the salmon. Corrected On-Site

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

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

Basic - Food-contact surface not smooth and easily cleanable. PVC piping used as food ready to eat food molds. Manager discarded the PVC piping. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer reading 00ppm. Manager replaced the sanitizer new reading 300ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in main kitchen area put on beard guard and put on gloves and failed to wash hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - No soap provided at handwash sink in main kitchen area by entrance. Person in charge filled soap. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Observed in bar area bottle of wine stored in ice bin. Educated Person in charge. Person in charge removed bottle and cleaned and sanitized ice bin. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation in main kitchen area. Employee put on beard guard.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed improper temperature for sanitizing dishes. Observed at plate level 137F temperature measured. Manager called technician and set up a sanitizer bay in the three compartment sink. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw salmon in the reach in cooler on the cook one. Employee placed the salmon above the ground beef. Corrected On-Site** Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner stored next to box of salt. Employee removed glass cleaner. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Instructed employee and manager on proper hand washing protocol.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand washing sinks. Employee moved garbage can. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards used in the kitchen grooved.

Basic - Duct tape used to repair nonfood-contact surface. Observed knife handle wrapped with duct tape. Employee removed knife from kitchen area. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler at wait station.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath three compartment sink.

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

Basic - Equipment in poor repair. Gaskets on the reach in cooler in the preparation area torn.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives to be cleaned. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils butter scoops in standing water. Employee removed container with scoops and water. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over cut and washed cabbage in the walk-in cooler. Manager removed the cabbage. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 propane tanks stored inside the establishment. Manager placed the tanks outside. Corrected On-Site