PIRATES COVE

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. Observed the bar tender cutting oranges not wearing gloves. The owner had the bartender wash his hands and put on gloves and wash the cut oranges. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon over fruit in the reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packs (56F - Cold Holding) in the front counter wait station. As per the owner they were put there approximately two hours ago. The owner moved them to a different cooler.

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

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 (36F - Cold Holding) still in the vacuum. The owner put them back in the freezer. Corrective Action Taken

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor by the back door.

Basic - Ice buildup in reach-in freezer. Observed in the glass door freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two utensils in water with a temperature or 79°F. The owner turned on the stove to heat it up. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket and door soiled.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose at 3 compartment sink. Operator fixed the hose. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in side of sliding door freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink missing sign near pizza oven.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator made payment at the time of the inspection.. Corrected On-Site Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By coffee station.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed knives stored on soiled rack at cook line.

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

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand washing sink.

Basic - Soiled dry wiping cloth in use.

Basic - Wet mop not stored in a manner to allow the mop to dry.