THE PATIO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over plastic container of corn at walk in freezer. Employee rearranged products. 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 patties stored over raw beef steaks at walk in cooler. Employee rearranged products. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at dish area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Old labels stuck to food containers after cleaning. Observed old date labels on plastic containers on storage shelf at dish area. Employee removed old labels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bottle of water on top of reach in cooler at prep area, operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by pre table. Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler across from handsink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engage in multiple tasks at cook line without changing gloves, instructed employee in proper hygiene. 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 pasta at walk in cooler held more than 24 hours not properly date marked. Observed lasagna at reach in cooler by cook line held more than 24 hours not properly date marked.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at above prep table across cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal food stored at preparation table by ice machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler by cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. The fish was located in the upright freezer.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and fish over vegetables in the walk-in cooler. The manager moved the items to the correct shelf. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had it cleaned. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. The manager moved to a shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The manager moved it. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the triple sink. The manager removed the knives. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The manager removed it. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon in a metal pan with water sitting on a prep table.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw mahi-mahi over vegetables at walk-in cooler. Corrected On-Site - From follow-up inspection 2024-04-11: Observed raw mahi-mahi over vegetables at walk-in cooler. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at all prep stations.

Basic - Ceiling tile missing. Observed ceiling tiles missing at prep area as well as next to walk in cooler.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at prep station.

Basic - Floor tiles missing and/or in disrepair. Observed tiles cracked and missing in kettle area.

Basic - Old labels stuck to food containers after cleaning. On ready to use containers at storage area.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaks at three compartment sink, and prep station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels not stored in sanitizer water at grill prep area.

Basic - Working containers of food removed from original container not identified by common name. Observed bottles with sauces ready to be used not labeled at reach in cooler and on the line .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container with cut chicken on stove for about one hour according to cook. cut chicken (119F - Hot Holding) Manager turn on burner to reheat chicken to 165F Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Bowl or other container with no handle used to dispense food. Observed at bar area.

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.

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 99F Manager put utensils container on stove to heat up. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment vacuum package fish. Observed fish not frozen vacuum packaged inside walk in cooler. Operator cut bags open. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container of parsley. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over fruits inside walk in cooler. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-shrimp (49°F - Cold Holding); cheese (51°F - Cold Holding); mozzarella

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at outside bar. Paper towels was placed at bar. Corrected On-Site

Intermediate - No soap provided at handwash sink, at outside bar. Soap was placed at bar. Corrected On-Site

Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food not stored at least 6 inches off of the floor. Observed ice bin stored on floor at inside bar area.

Basic - Ice scoop handle in contact with ice. Employee lifted handle. Corrected On-Site

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

Basic - Reach-in beer cooler interior have accumulation of soil residues, at bar.

Basic - Walk in cooler shelves with rust that has pitted the surface.