SAILOR'S RETURN

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked salmon inside reach in cooler At cook line Per operator fish not cooked all the way, cooled down then cooked later to full temperature to order. Establishment has no written procedures Emailed operator copy of not continuous cooking procedures

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken wings piled in large deep metal pan stacked (70F-100F - Cooling at 11:15 since 10:30 67-95F at 11:30) at current t rate of cooling food will not full reach from 135F to 70F within 2 hours Advised operator to portion wings in smaller pans Corrective Action Taken

Basic - Boxes of Food stored on floor of walk in freezer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked roast beef at 47F- per operator, items not prepared or portioned today. Items placed from walk-in cooler into reach in cooler and left out of temperature for approximately . Operator left in reach in cooler to quick chill. Observed raw shrimp inside prep sink in running water at 69F. Per operator, items not prepared or portioned today. Items lefts out of temperature for approximately 1 hour. Operator placed in walk in cooler to quick chill Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling above dish machine in disrepair, missing tile, covered by blue tarp leaking.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach in freezer at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked eggplant in walk in cooler.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored next to clean plates. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cook line with pickles.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in 89°F water, employee discarded water. Corrected On-Site

Basic - Light shield damaged/in disrepair. In prep kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Expo station.

Basic - Single-service articles improperly stored. Observed plastic cups on floor in storage area. Operator stored items properly. Corrected On-Site

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. Employee used cell phone, then proceeded to handle clean equipment with washing hands. Advised employee to wash hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Chic cordon blue stored over potato skins on speed rack. Raw shrimp stored over cake. Operator stored properly. 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. At walk in cooler, ahi tuna in ROP package thawing. Advised operator of proper thawing. Operator cut packages of fish open to continue thawing . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, bottles of water over prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored improperly, with standing water. Advised operator of proper storage of clean dishes. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1 can red peppers 1 can tomato sauce

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee changed gloves after handling raw chicken, then touched fajitas without washing hands. Advised operator to educate employee on proper handwashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy Cole slaw (45F - Cold Holding) Not prepared or portioned today. Operator stated item placed in unit from walk-in approximately 30 minutes prior to inspection. Operator placed ice to it to bring item down to 41F buttermilk (58F - Cold Holding) Corrective Action Taken Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage area, storage bins not inverted for proper drying, wet nesting. Advised operator about proper storage and drying. Operator placed bins to be rewashed and stored properly. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. At bar, ice scoop stored in ice with handle touching ice. Operator removed ice scoop from ice. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw beef skirt steak over raw beef tenderloin at walk in cooler. Operator unable to produce proof if skirt steak is mechanically tenderized. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pickled onions dated 3/20. Per operator, hot brine used for pickled onions. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili crema (sour cream) (68F - Cold Holding); roasted garlic Mayo (50F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products on ice bath. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line: Cole slaw (52F - Cooling) at 10:35 since 10:30 - 52F At current rate of cooling product will not reach 41F within 4 hours. Operator moved to another cooler. Corrective Action Taken

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over French fries and mozzarella sticks reach in freezer cook line. Operator stored properly. Corrected On-Site 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 Ground beef patties over pork chops walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cook line: crab dip (49F - Cold Holding); escargot (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator placed ice bags on product to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale. Steam table: cooked rice (126F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to steamer to bring up to 165+F. Corrective Action Taken

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. Cutting lemons/prep area/corrective action taken/prep person washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over potatoes/reach in freezer/corrective action taken/operator stored raw foods properly. Corrective Action Taken

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. Milk/opened over 24 hours before/walk in cooler

Basic - Floor soiled/has accumulation of debris. Under equipment/prep areas/kitchen

Basic - Food stored on floor. Beef/walk in cooler/corrective action taken/operator stored foods properly . Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Lobster tails/prep area/kitchen/corrective action taken/operator stored foods back in cooler. Corrective Action Taken

Basic - Stored food not covered. Ice cream/walk in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad/prepared over 3 days before/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers/walk in cooler.

Basic - Food storage container/container lid cracked or broken. Salt container/cookline

Basic - Food stored on floor. Potatoes, bread/walk in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline

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

Observed electrical wiring in disrepair. For reporting purposes only. Cover plate broken/employee restroom

High Priority - Food stored in ice used for drinks. 2 bottles in beverage ice at exterior bar. Were removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bags of raw seafood, beef over fries and plates in Reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach-in cooler, Less than 4 hours, Cold hold foods not prepped or portioned today, Raw tuna 54f cheese 49f 50f cooked shrimp 44f. Removed and iced. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in kitchen ceiling light shields.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust around kitchen ac vents.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One ceiling light on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Employee restroom.