ATLANTIC’S EDGE

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. Cook pulling cooked brisket with out wearing gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over feta cheese in stand up cooler on cookline . Raw pork over cooked lamb on speed rack in walk-in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes (70*F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.eggwash 58F Ice was added to cool down the eggwash egg wash (59F); potatoes (70F - Cold Holding) Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Bowl or other container with no handle used to dispense food. Coconut flakes

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sauté station on cookline is at 58F. Lift lid #13 not cold holding at 41 or below

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109Fwater changed and heated to 135F Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-11-12: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in stand up cooler Corrected On-Site

High Priority - Raw oysters over/not properly separated from ready-to-eat food, cooked lobster. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Employee personal items, cell phone and charger cable stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cookline

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (71F - Cold Holding); cut tomatoes (56F - Cold Holding); lobster (56F - Cold Holding); Poultry (45F - Cold Holding); cheese (58*F - Cold Holding) All items less tha 4 hours out of temp, all items were iced down to rapid cool.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp 139F in high temp machine

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line , not cold holding consistently in at 41 F.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line reach in cooler

Basic - Employee personal items , purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Equipment in poor repair. Exhaust vent over pizza oven not working. Cold holding equipment on cook line not maintaining 41 F or below. Electrical junction box is not covered on cook line

Basic - Food stored on floor in dry storage , and walk-in cooler

Basic - Water draining onto floor surface from dish machine

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary at triple sink sink was emptied and premix quater only was added to sink without extra water. 200 ppm quaternary Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta (48F - Cold Holding); roasted garlic (48F - Cold Holding); cut tomatoes (48F - Cold Holding); sauce (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees . pasta (48F - Cold Holding); roasted garlic (48F - Cold Holding); cut tomatoes (48F - Cold Holding); sauce (46F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and peppers on cookline @109F

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

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu is not identified as a raw item . *

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, pasta, sauce in reachin cooler at Mia Cucina

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit in. Mia Cucina restaurant.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.read oysters stored over RTE cheese in stand up cooler Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Cutting boards have black marks on them , Chef states that it is soot marks.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine gauge shaking 117 F, COS 181 F

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.final rinse show no temperature on high temp machine

High Priority - Raw fish stored over/not properly separated from ready-to-eat food. Corrected On-Site

Intermediate - Can opener blade soiled with food debris, mold-like substance or slime.

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.

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.

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

Basic - Bowl or other container with no handle used to dispense food. In seasoning on cookline Corrected On-Site

Basic - Ice machine door in poor repair.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees@ bar

Basic - Single-service articles improperly stored on floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (70F - Cold Holding); cooked shrimp (53F - Cold Holding) TCS items relocated and iced down for rapid cool down Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Inside bar handwash sink has dishes in it Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth in bar Handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at tiki bar

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad prep table is not cold holding at 41 or below

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

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

High Priority - Dented/rusted cans present. Can set aside for return.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 55F

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water pitcher in the handwash sink.

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

Intermediate - No soap provided at handwash sink @ bar

Basic - Bowl or other container with no handle used to dispense food. Bowl in potatoes

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda holsters at outside bar are soiled.

Basic - Standing water in bottom of reach-in-cooler. Mia cuuccina

Basic - Waste line missing at soda gun holster outside bar

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 10/1/21, During the inspection I discussed with the manager how to renew the license on line

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in reach in cooler 48°F

Intermediate - Handwash sink used for purposes other than handwashing. On cook line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate in cooked potatoes to scooped

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

Basic - Ice scoop handle in contact with ice. At bar

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - Waste line missing at soda gun holster. At bar