HARPOON HARRY'S

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per chef for approximately 1 hour prior.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed bag of onions on floor inside WIC.

Basic - In-use utensil stored in sanitizer between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker by mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager washed it. Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. Food debris inside reach microwave walk in freezer.

Basic - Floors not maintained smooth and durable. Walk in freezer floor not smooth.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave. Food debris inside oven.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the pre table. Manager put put it inside sanitizer bucket. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracked raw shell eggs and continued in food prep without changing gloves. Operator coached employee on proper hand washing procedures. Employee took off gloves, washed hand and put on new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (70F - Cold holding); sliced tomatoes (70F - Cold Holding) as per operator for less than 4 hrs. Operator placed products inside walk in cooler for rapid cooling. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed at single service storage area.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water inside mop sink. Operator unclogged the sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand wash sink in kitchen. Operator removed utensils. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled on shelf inside kitchen. Operator labeled container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on shelf above flip top cooler with ready to eat foods. Chef removed eggs and placed in pan inside flip top cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk on service line held on ice at 46F. Manager stated recently used and placed more ice around Milk. Second temperature at 43F. 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 Sausage links (115F - Hot Holding); Cooked Sausage patties (110F - Hot Holding) being held on top of stove. Cooked potatoes (115F - Hot Holding) held on shelf below stove. Spoke to operator about Time control and provided a copy of time control. Operator completed time control sheet and posted. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank located on shelf near across ice machine not secured. Manager secured CO2 tank . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored throughout kitchen near food preparation. Employee removed and stored properly. Corrected On-Site

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

Basic - Equipment in poor repair. Observed walk in cooler door gasket torn. Observed torn gasket on the white cooler at entrance of kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed pickle bucket and case of fish stored on floor in walk-in. Chef removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut tomatoes, cut ham inside preparation reach in cooler. Operator properly stored it. Corrected On-Site

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. Emailed Clean-Up of Vomiting and Diarrheal Events to operator. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Emailed Food Employee Reporting Agreement to operator. Corrective Action Taken

Basic - Food stored on floor. Observed potatoes bags on kitchen floor. Operator properly stored it. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at ambient temperature (76 F - Cold Holding) in the kitchen area, as per employee for less than 2 hrs. Employee placed ice bath underneath. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Information was provided by email. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some debris on can opener and mold like substance inside the ice machine. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed items inside the hand sink at the warewashing area. Employee moved all the items out. Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach underneath the dishmachine. Employee cleaned it immediately. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the front counter hand sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler coolers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris,

Basic - Soiled dry wiping cloth in use.

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