BUZZARDS ROOST GRILL & PUB

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak container stored above salad dressing containers inside reach in cooler at salad station. Operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (76F - Hot Holding); cooked peppers (87F - Hot Holding) at cook line, as per operator less than 1 hour. Operator moved to walk in cooler during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensil inside hand wash sink across oven at kitchen area.operator removed during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tong stored on hose at kitchen area. Operator removed to dishwashing area during inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink next to steamer at cook line. Operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a bread case stored on walk in cooler floor, operator stored properly during inspection. Also observed a food case stored on floor at walk in freezer. Operator stored properly during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed across oven at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across fryers at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic and metal containers at dry storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in cooler unit across fryers at kitchen area.

High Priority - Dented/rusted cans present. See stop sale. Observe marinara sauce and red peppers cans dented at dry storage area, manager segregates cans to returned to vendor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe pooled eggs (54F - Cold Holding) at cook line, as per employee less than 2 hours. Employee add more ice to container. Also observe raw lobster tail (51F - Cold Holding) on standing unit at preparation area, as per employee less than 3 hours, employee moved raw lobster tails to walk in cooler to cool down temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observe employee filling bucket fron hand wash sink at kitchen area. Manager coached employee during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on ice machine next to walk in cooler entrance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drinks on preparation table by walk in cooler entrance, operator removed during inspection. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observe sauce bottle on top of cut lettuce container at cook line. Employee discarded cut lettuce during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe scoop on coleslaw container at expo area, employee stored properly scoop during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked shrimp inside reaching cooler at salad station. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (67F - Cold Holding) at cook line, as per employee less than 1 hour. Employee add ice bath to food container. 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 cooked pork ribs not date marked, inside reaching cooler at cook line, as per employee from previous day. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted next to ice machine by deck door. Corrected On-Site Repeat Violation

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 raw tuna till on packages inside reach in cooler at cook line. Employee cut packages during inspection. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line under equipment.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves without hand washing. Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (58F - Cold Holding); steak (49F - Cold Holding) in reach in cooler across fryer, as per employee less than 2 hours. Observed doors not closing properly. Employee add ice to containers during inspection. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary +400ppm) at cook line. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler across fryer, as per employee from previous day.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at preparation area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine near bar. Corrected On-Site Repeat Violation

Basic - Clean wiping cloth supply not properly stored. Observed on preparation table across fryer in kitchen area. 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. Observed tuna packages thawed in ROP. 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 chicken stored above raw fish in cooler at cook line, Manager stored properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags without last day .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, at preparation area. Employee start cleaning during inspection. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets, manager stored properly. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed ice scoop in dirty holder,at ice machine located near entrance. Manager removed and start to clean it. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container, Manager stored properly. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed at kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at preparation area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line. Employee discarded.

Basic - Stored food not covered. Observed cooking oil container stored on floor at kitchen area. Manager rearranged properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified in desserts area. Manager labeled during inspection.

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop at the jalapeños peppers. The plastic cup was removed. Corrected On-Site Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard use on the floor by the deep fat fryers

Basic - Cardboard used to line food-contact shelves. Observed at the oven table located near the walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen. The oil was removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between a reach in cooler a a preparation table at the kitchen area

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the dishwasher soiled Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line pooled eggs (41 F- 46 F - Cold Holding) larger container was used to cover all of pooled egg container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing lemons at hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in coleslaw. Observed cup in sugar. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured. Tank was secured. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed pots on floor.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table. Phone was removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board in prep room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled small reach in freezer chest.

Basic - Standing water in bottom of reach-in-cooler. Standing water at reach in cooler front kitchen station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer blade and guard are soiled

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. Side order up used in cooked rice as a scoop Corrected On-Site

Basic - Oysters are stored on floor in walk-in cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Poultry thawing in standing water Water was turned on . Corrected On-Site