MASTRO'S OCEAN CLUB

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

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

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. Kitchen area.

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 top of superation shelf kitchen area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food cart.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Food stored on floor. Observed buckets of raw chicken on floor inside walk in cooler.

Basic - Soiled dry wiping cloth in use.

Basic - Soiled wet wiping cloth placed in use with fresh solution.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.