BUNGALOW BEACH BAR & GRILL

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish and then touched bread with the same gloves without washed her hands .Employee washed her hands properly . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties above container with pico de gallo . Employee reorganized the items . Corrected On-Site Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed before container being emptied.

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense sugar. Person in charge discarded the plastic container. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone next to food items . Employee moved the phone. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located at the end of the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef above washed spinach in the reach in cooler. Employee inverted the storage order. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employees were explained about the right procedure. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on the top of the dish machine. Employee cleaned it immediately. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic 2oz container used to serve quinoa.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry while preparing food .

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue on clean ready to use containers. Employee inverted them. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water ( water temperature 70 F)

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching her face and placed gloves on to work with food without washing her hands . Employee was explained about the correct procedure and rewashed her hands . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo at 45 F ( for less than 4 hours as per employee). Employee placed ice underneath. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration.

Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on the top of the dishwasher machine.

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 packaged tuna already thawed inside sealed package. Employee opened the bags. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table. It was move to underneath. Corrected On-Site

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 table . It was moved to the bottom. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife improperly stored in between reach in cooler pieces . Knife was sent to the 3 compartment sink. Corrective Action Taken

Basic - Single-service articles improperly stored. To go plastic containers stored on the floor . Employee moved it . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of the reach in cooler located in front of the fryers .

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 bar chlorine dishmachine not sanitizing properly .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server came from outside, put gloves on , and stated prepping a fruit salad without washing hands. Employee was coached about the issue. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted on the rack . Chef inverted all of them. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking soda from open cup at the warewashing area. Employee was coached about the issue. Beverage was discarded . Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Food stored under dripping water line. Observed water dripping from roof and AC unit in the kitchen area. Observed roof company was requested to come and fix the issue.

Basic - No container installed for catching grease from hood drip tray. Chef placed it. Corrected On-Site

High Priority - Employee washed hands with cold water. Outside bar employees.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed on site vacuum sealed fish already thawed inside reach in cooler. Fish was discarded immediately. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above sauces. Employee inverted the storage order. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on site vacuum sealed fishes already thawed inside reach in cooler. Fish was discarded immediately.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarded coffee residues in the outside bar hand sink. Employee was coached by the GM. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at the outside bar hand sink. Chief Engineer was called to fix the problem.

Basic - Accumulation of debris on exterior of warewashing machine. Accumulation of debris on the top of the kitchen DM.

Basic - Accumulation of lime scale on the inside of the kitchen dishmachine.

Basic - Frozen daiquiri dispenser not cleaned at least once every 24 hours. Observed mold like substance on nozzles ( outside bar area). Employee started cleaning the dispensers. Corrective Action Taken

Basic - Ice buildup in reach-in cooler located by the entrance.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above pre-cooked chicken inside reach in cooler located next to the mop sink. Employee moved the raw beef to another cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical product inside spray bottle with no label. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside reach in cooler without any identification from the rest of the food.

Basic - Floor area(s) covered with standing water. Observed in the kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee discarded the water. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed in the kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed missing label in flour container.

High Priority - Employee washed hands with cold water. Observed employee at the outdoor bar. No hot running water at the hand sink. Chef called maintenance to fix the issue.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in a container inside the hand sink. Chef moved it out immediately. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed painting brush used for miso. Chef replaced the brush for one food grade. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical products inside plastic spray bottles without labels.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water in the hot line ( outdoor bar)

Basic - Cutting board has cut marks and is no longer cleanable. Some of them have excessive marks.

Basic - Ice scoop handle in contact with ice. Employee moved the ice scoop to a container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in plastic containers. Employee labeled the food item. Corrected On-Site Repeat Violation