DOLPHIN BAR & SHRIMP HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yellow rice (78-83F - Cooling at 1:30 since 12:30-80F at 2:30); At current rate of cooling food did not reach from 135F to 70F with in 2 hours Advised operator of proper cooling time limits Operator began reheating process to re start cooling Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Observed 2 V8 tomato juice cans dented at seam See stop sale

High Priority - Employees touch face/ hair and then engaged in food preparation/ handling clean equipment with out washing hands at cook line and prep areas of kitchen Advised operator of proper hand washing for employees to wash hands properly Corrected On-Site

High Priority - Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of Raw tuna stored over ready to eat sauce bucket in walk in cooler Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vents soiled with heavy dust through out restaurant

Basic - Observed Employee beverage containers on food preparation tables/next to clean equipment/utensils through out kitchen Advised operator of proper employee storage

Basic - Plastic Bowl with no handle used to dispense macaroni. Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers soiled at cook line expo station

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. Observed cook cough into hands and arm at cook line then continued to use clean food equipment and prep food at cook line Educated operator front proper hand washing for employees to wash hands Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed line cook handle raw beef then proceed to handle jar of ready to eat pickles and plate food at cook line without washing hands Educated operator front proper hand washing for employees to wash hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat breads and sauces inside reach in cooler at back kitchen Operator removed Corrected On-Site Repeat Violation 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 in reach in cooler at prep station Herb butter made on 3/8 Observed in clear reach in cooler at dry storage room: Shrimp scampi butter made on 3/8 House made mayo made on 3/4 House made pudding made on 2/21 Foods exceed 7 days after opening/preparation. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep station Herb butter made on 3/8 Observed in clear reach in cooler at dry storage room: Shrimp scampi butter made on 3/8 House made mayo made on 3/4 House made pudding made on 2/21 Foods exceed 7 days after opening/preparation. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains sitting in frying basket at 102-122F - Hot Holding Per operator food held for incoming orders and left out of temperature for approximately 15 minutes Operator reheated for immediate order Corrective Action Taken

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

Basic - Observed plastic Bowl no handle used to dispense pasta

Basic - Standing water in bottom of reach-in-cooler at cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength 0ppm. Operator reran machine up to 400 ppm at time of inspectionCorrective Action Taken Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then proceed to handle clean food equipment at cook line without washing hands. Employee washed hands properly Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F- cold holding); raw octopus (47F- cold holding) observed cooler cooler ajar and gasket broken Per operator items not prepared or portioned today. Operator placed food in different reach in cooler to chill. Raw shrimp 43F octopus 43F at 3:00 Corrected On-Site Repeat Violation Admin Complaint

Intermediate - mussel tags not marked with last date served.

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 dishwasher machine chlorine sanitizing solution at approximately -10 ppm. Operator replaced fresh solution and ran dish machine back up to 100 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed hand paper towel covering lemons at salad prep bar at font kitchen. Operator removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged Tuna thawed completely and not removed from reduced oxygen packaging in walk in cooler. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced turkey at 46F-cold holding- at tall stainless reach in cooler at kitchen area. - per operator, items not prepared or portioned today. Items temporarily removed from reach in cooler out of temperature for approximately 1 hour. Operator placed items in reach in freezer to quick chill. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no papers towels at hand wash sinks at outside bar. Operator provided paper towels. Corrected On-Site

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. Observed commercially processed reduced oxygen packaged Tuna thawed completely and not removed from reduced oxygen packaging in walk in cooler. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phone on prep counter at main cook line. Operator stored items properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic food containers at dish pit area. Operator put items out to dry properly. Corrective Action Taken

Basic - Food stored on floor. Observed juice containers on floor of walk in cooler at side bar. Operator stored items properly. Corrected On-Site

Basic - Stored food not covered. Observed multiple food items in reach in cooler uncovered. Operator covered all items properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scalloped potatoes (47-51F - Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint

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. Dishwasher (Chlorine 0ppm) hose not inside chlorine bucket ; fixed to 100 ppm; Corrected On-Site

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. Employee touched dessert cakes and pies with bare hands while plating the food at prep kitchen in the back; educated ; washed hands; tray of deserts placed in the cooler; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table; water discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scalloped potatoes (47-51F - Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (43-49F - Cold Holding); lobster salad (41-49F - Cold Holding); in ice baths at prep station and cook line; foods not prepared or portioned today; only bottom containers of foods touching ice; ice bath not properly set up; food out of temperature for approximately 30 minutes; ice added ; Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary buckets and dishwasher

Intermediate - Handwash sink used for purposes other than handwashing- to discard ice( evidence of ice inside handwash sink at cook line by dessert station) thawing drink mixers in handwash sink by three compartment sink ; removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for salad bar in the dining room; melted butter at expo line; chicken stock and bacon jam at cook line; emailed and printed form during inspection ; form filled out; Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- by dessert station at cook line; removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Floor area(s) covered with standing water- multiple stops throughout the kitchen and prep areas;

Basic - Standing water in bottom of reach-in-cooler at cook line Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen cook line; prep areas and back storage areas Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm; Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale

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. Operator touched micro greens with bare hands, sprinkled on the dish to be taken to the guest; educated ; operator washed hands and put gloves on; Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over potatoes commercially packaged in reach in freezer at expo line. Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates on shelves by dishwasher

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Shrimp cases and bread croutons buckets on the floor in walk-in freezer Stored properly Corrected On-Site

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint- making LTO set ups;

Basic - Standing water in bottom of reach-in-cooler at expo line

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Food stored in ice used for drinks. See stop sale. Observed Bottle of wine in drink ice at lounge bar. Operator removed bottle, burned ice, cleaned and sanitized ice well.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked chicken tenders reach in freezer at cook line. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sliced onions tall reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Observed Bottle of wine in drink ice at lounge bar. Operator removed bottle, burned ice, cleaned and sanitized ice well.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 5 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (108F - Hot Holding) Per operator, out of temperature for 1 hour. Observed cheese sauce in double boiler on range top with no heat applied. Operator turned on burner to reheat to 165F+. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in water at 119F on top front of grill. Operator moved to hotter spot on the grill. 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. Dish machine sanitizer at 0/ppm chlorine.

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. Buttermilk/opened over 24 hours before/walk in cooler#1/corrective action taken/operator date labeled food. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler#2/cook line

Basic - Stored food not covered. Créme brûlée/walk in cooler#2/corrective action taken/operator covered food. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Salt/cook line/corrective action taken/operator labeled food. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Walk in cooler#2

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 51 degrees, half and half creamer, 48 degrees, horseradish/held overnight/ric/bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51 degrees, half and half creamer, 48 degrees, horseradish/bar cooler.held overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of ice/cookline/corrective action taken/operator removed ice. 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. Cooked shrimp/prepared over 24 hours before /wic#1/corrective action taken/operator date labeled foods. Corrected On-Site

Basic - Stored food not covered. Cooked shrimp/wic#1/corrective action taken/operator covered foods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Water/spray bottle/corrective action taken/operator labeled water. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Different cleaners throughout. All labeled on site. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in food, plate in food in Reach-in cooler. Replaced on site. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent dusty in kitchen. Cleaned on site. Corrected On-Site

Basic - Dead roaches on premises. One dead roach at Dish machine station on floor. Was removed on site. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at one bar Hand wash sink.

Basic - Open dumpster lid.

Basic - Stored food not covered. Soup. Was covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on kitchen support posts. Cleaned on site. Corrected On-Site

Basic - Waste line missing at soda gun holster. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil bottle. labeled on site. Corrected On-Site

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall under sinks in mens restroom. - From follow-up inspection 2021-09-30: Time Extended