SUNSET GRILLE & RAW BAR

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.0 ppm 100 ppm chlorine Corrected On-Site

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. Employee handled and plated toast with bare hands , no gloves , Employee was coached on RTE foods and gloves and toast was discarded Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine 100pmm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over dressing , rte seaweed in reach in unit Raw shell eggs over rte produce

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk-in cooler

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

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

Basic - Food stored on floor in the walk-in freezer

Basic - Gaskets in poor repair reach in freezer

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed a container 16 oz. of strawberries containing mold like growth in walkin cooler

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The high temperature dish machine is not reaching 180 F to sanitize. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over ready to eat dressing in the walk-in cooler observed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp thawing at 63° and triple sink. the shrimp is removed from triple sink and refrigerated. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter @115F the butter was put directly under heat lamp to reheat to proper 165 F Corrective Action Taken

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

Basic - Food stored on floor in the walk-in freezer

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was put to heat on stove top for utensil storage Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in triple sink without a container or running water . Shrimp is directly in contact with sink , no clean container is being used to hold shrimp to thaw . No running water on shrimp , lobster , conch or butter sauce . I talked to the manager on duty about proper throwing he removed the shrimp from the triple sink and began to thaw the rest of the shrimp and other items and cold running water. Corrective Action Taken

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over cooked chicken wings in drawers under oven . Raw Food was relocated to bottom drawer Corrected On-Site

High Priority - Raw calamari, and shrimp stored under raw beef in the walk-in cooler . not properly separated from each other in holding unit based upon minimum required cooking temperature. In downstairs walk-in cooler observed raw beef stored over raw fish . Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar standup glass door cooler side orders of salsa 56F over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar standup glass door cooler side orders of salsa 56F over night

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation Admin Complaint

Intermediate - At the pool bar both of the handwashing sinks are at 81F after running for 5 minutes Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into the bar handwash sink.

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. Rinse @ 170 F on high temp dish machine. Rinse temp 189F Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon not identified as raw on the breakfast menu On the sushi menu raw items salmon, tuna, white fish, are not identified as raw. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar handwashing

Intermediate - No soap provided at handwash sink.upstairs bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, in walk-in cooler not date marked .

Basic - At upstairs bar In-use ice scoop stored on soiled surface between uses.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor in the walk-in freezer

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Stored in blue container with used gloves

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

Basic - Single-service articles improperly stored on the floor in storage room

Basic - The walkin cooler door in poor repair.

Basic - Time/temperature control for safety food thawed in an improper manner. Conch and lobster thawing in standing water cold water was turned on to thaw the conch and lobster Corrected On-Site

High Priority - Raw animal food not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in the walk-in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over dressing in the walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked fish (45F - Cold Holding); oyster (47F - Cold Holding); cooked shrimp (52F - Cold Holding); clams (58F); stone crabs (57*F - Cold Holding) sliced ham 47F. Opened containers of oasis drink mixes 70F.

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

Intermediate - Nonfood-grade basting brush used in food. discarded paint brush Corrective Action Taken

Intermediate - Sushi and menus Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at pool bar water is 82F

Intermediate - Yellow , whit Cutting boards soiled with food debris, mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense potatoes. Side order Cups in seasoning in dry storage area

Basic - Chips stored on floor. Dry storage are beans , cornstarch plastic bottles of water on the floor

Basic - Cleaned and sanitized equipment or utensils not properly stored., stored on the floor

Basic - Floor soiled/has accumulation of debris. Behind reach in cooler on cook line

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109 F

Basic - Next to the stove top the Wall soiled with accumulated grease, or dust.

Basic - No conspicuously located ambient air temperature thermometer in holding unit with dressing sides

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach in Freezer gaskets in poor repair. The walk-in cooler interior door handle is loose and fell off, has sharp metal and is rusting on interior side of door

Basic - Single-service articles improperly stored on the ground in storage area

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster and beef thawing in standing water

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer loading dirty dishes and unloading clean dish without washing hands Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. booster reset and temp is 177 F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ham in the walk-in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler observed raw beef over raw fish . Raw shell eggs over cooked black beans in outside walkin cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in bin at pool bar has debris in it .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop area hos bibbs

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. Booster was reset and temp is at 177F, technician was called for service Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler,Cooked ribs and chicken wings , pasta not date marked

Basic - Food stored on floor in dry storage, plastic water bottles, oil , mayonnaise . Also in walk-in freezer

Basic - Ice scoop handle in contact with ice in ice bin at pool bar

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Blue Scoop container has no lid for outdoor scoop holder.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - No handwashing sign provided at a hand sink used by food employees.in Mens bathroom used by employees. and Pool bar Handwash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at pool bar is soiled with mold like substance

Basic - Reach-in cooler holding LTO, COLESLAW shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler beer keg cooler at pool bar

Basic - Waste line missing at soda gun holster at pool bar

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink ,and green hose in Mat wash area Warning - From follow-up inspection 2024-04-16: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink ,and green hose in Mat wash area Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Removed to dish room for cleaning Corrective Action Taken Warning - From follow-up inspection 2024-04-16: Can opener blade is soiled Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-04-16: At callback inspection there is no proof of food manager certification. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.cold smoke salmon not identified as raw on breakfast menu. Warning - From follow-up inspection 2024-04-16: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.cold smoke salmon not identified as raw on breakfast menu. Admin Complaint

Intermediate - - From initial inspection : 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. Corrective Action Taken Warning - From follow-up inspection 2024-04-16: 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. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2024-04-16: Accumulation of black mold-like substance in the interior of one ice machine/bin. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor, plastic bottles of water ,rice, ketchup in plastic on the floor in dry storage room Food on the floor in walk in cooler Warning - From follow-up inspection 2024-04-16: Food stored on floor, plastic bottles of water ,rice, ketchup in plastic on the floor in dry storage room Food on the floor in walk in cooler Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Warning - From follow-up inspection 2024-04-16: In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in Mens bathroom used by employees. Warning - From follow-up inspection 2024-04-16: - No handwashing sign provided at a hand sink used by food employees in Mens bathroom used by employees Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door is rusting , fan covers are soiled with dust in walk-in cooler . Pool bar hand wash sink spoiled with black mold like substance. Beer cooler gaskets at pool bar are soiled . Warning - From follow-up inspection 2024-04-16: In the kitchen Walk-in cooler door is rusting on the interior side , Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. beer cooler at pool bar has standing water and debris in beer keg cooler at pool bar. Warning - From follow-up inspection 2024-04-16: beer cooler at pool bar has standing water and debris in beer keg cooler at pool bar. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-04-16: Reach-in cooler shelves with rust that has pitted the surface. * Time Extended

Basic - - From initial inspection : Basic - Single-service articles, cold cups, improperly stored on the floor in storage shed Warning - From follow-up inspection 2024-04-16: Single-service articles, cold cups, improperly stored on the floor in storage shed Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster, @ upstairs bar and at pool bar Warning - From follow-up inspection 2024-04-16: Waste line missing at soda gun holster Time Extended

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. O ppm chlorine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over sauces in walk-in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in walk-in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Obeserved during delivery 2 cases of fresh raw oysters delivered buoy US foods out of temperature 50-57F . Open shells in both cases .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler in kitchen oysters (51F - Cold Holding); Pork (47F - Cold Holding); cheese (47*F - Cold Holding) Rechecked temp after 50min. Down to 44F Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the 3 outside ice machine/bin.

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 ROP not removed from package in walk in cooler

Basic - Dishroom ceiling Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Food stored on floor walk-in cooler Observed cooked ribs on floor under shelving

Basic - Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit.observed 2 cases of fresh oysters with temperatures for 50-57F delivered at time of inspection.

High Priority - In walk in cooler Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster and shrink and fish over dressings on bottom shelf

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler raw fish over crab sticks

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46 F Fish was put into freezer to rapid cool Corrective Action Taken

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

Intermediate - Cooked chicken wings and pork under shelving are not dated, Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Cutting board soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink used for purposes other than handwashing. Knife in handwash sink.

Intermediate - Nonfood-grade basting brush used in food. In melted butter

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

Basic - Equipment in poor repair. Gaskets and doors on oyster reach in cooler in poor condition.

Basic - Food stored on floor. Container of dressing on the floor. In walk in cooler containers of food stored under shelving on the floor

Basic - Glass door stand up Reach-in cooler shelves with rust that has pitted the surface.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder is dirty on the interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door is soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored on the floor in storage shed

Basic - Standing water in bottom of oyster reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and lobster thawing in standing water in triple sink , no container used to separate food from sink

Basic - Wiping cloth sanitizing solution stored on the floor.

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

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 Wrapping a burrito with bare hands Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In outdoor walk in cooler Raw bacon stored over packaged lettuce

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over Mac and cheese in stand up cooler . Raw scallops and shrimp over sauce in walk in cooler

High Priority - Toxic substance/chemical improperly stored. PVC glue stored with food in kitchen on table Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cookline Cutting boards soiled

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink @ pool bar

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

Basic - Employee personal item, phone, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler doors are in disrepair in oyster shucking area. Reach in gaskets are torn on oyster station.

Basic - Food stored on floor. Chips stored on floor on cookline , Oil stored on floor in dry storage., Food on floor in walk-in freezer and in walk in cooler

Basic - Glass door Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Pool bar Handwash sink s

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door and gaskets are soiled. .

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Single-service articles improperly stored. Cups stored on the floor .

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Container of tools above food prep , storage table in kitchen. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked shrimp in storage area reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); salmon (45F* - Cold Holding); shrimp (45F - Cold Holding); tuna (47F - Cold Holding In the sushi station reach in cooler, all the fish is in double layered pans . The KM instructed that the second pan under fish be removed to allow the cold air to reach the fish. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 109 F

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop wash area

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All White and yellow Cutting boards soiled in kitchen

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Mens bathroom used by employees.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Nonfood-grade basting brush used in food. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens bathroom used by employees

Basic - AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Dry Storage area not maintained clean and organized.

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. Repeat Violation

Basic - Food stored on floor. In dry storage area. Plastic ketchup containers, flour, . Walk in freezer and cooler food stored on the floor.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door is soiled on the exterior side

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler holding set ups.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Men restroom used by employees. Both handwash sinks do not run at minimum for 15 seconds

Basic - Single-service articles improperly stored on floor in storage shed

Basic - Stored food not covered. Container of flour, rice, panko in dry storage room not covered

Basic - Time/temperature control for safety food thawed in an improper manner.lobster thawing is standing water. 40F

Basic - Walk in cooler Floor soiled/has accumulation of debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi prep room reach in cooler, raw fish over sauce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (48F - Cold Holding); Fish (47F - Cold Holding) Items In drawers on cookline under flattop . IN OUTSIDE WALK-IN COOLER; ham (43F - Cold Holding); butter (43F - Cold Holding); cheese (45F - Cold Holding); Beef (45F - Cold Holding); door was opened for receiving a delivery . Door was closed . Corrective Action Taken

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow and white cutting boards are soiled. Soda gun soiled @pool bar

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Mens bathroom used by employees has very little water pressure at hand wash sinks

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

Intermediate - No soap provided at handwash sink. Pool bar

Intermediate - Nonfood-grade basting brush used in food. In prep area in butter dish

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens restroom used by employees .

Intermediate - oysters tag removed from original container prior to container being emptied.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Side order cup in Capers in reach in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish room and prep area above steamers

Basic - Clams/mussels/oysters removed from original container for long-term storage.

Basic - Dry Storage and liquor room area not maintained clean and organized.

Basic - Dry storage area Floor soiled/has accumulation of debris.

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

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.

Basic - Equipment in poor repair. Walk-in cooler door

Basic - Food being prepared outside. Employee separating pies into servings at outside counter top . Corrected On-Site

Basic - Food stored on floor. Oil , Rice containers in dry storage. Food on the floor at outside walk-in cooler and freezer

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - In-use ice scoop stored on soiled surface between uses. Sitting on ice machine

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and cooler gaskets are soiled . Walk-in cooler curtains are soiled and stained .

Basic - Old labels stuck to food containers after cleaning.

Basic - Salad glass door stand up Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles improperly stored on the floor in storage shed .

Basic - Stored food not covered. Storage containers in dry storage room are not covered . Flour, panko , rice

Basic - Unclean building components, attachments or fixtures. In prep/ cook area Shelving and conduit are dusty

Basic - Working containers of food removed from original container not identified by common name. Flour, rice bread crumbs not labels

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. 200+ ppm chlorine

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White , yellow cutting boards

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu need a consumer advisory and need to designate any raw items .

Intermediate - No soap provided at handwash sink in Men's bathroom used by the employees

Intermediate - Nonfood-grade basting brush used in food. In melted butter container

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Emailed the correct verbiage to the GM Jeb.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email to and printed by Jeb the GM during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - oysters tag removed from original container prior to container being emptied.

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 cup is used to scoop salsa stored in walk in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. At Outside bar large tank not secured.

Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler curtains are turn and soiled.

Basic - Food stored on floor in walk in cooler and freezer

Basic - Ice scoop handle in contact with ice at upstairs bar.

Basic - In-use ice scoop stored on soiled surface between uses. BLue storage container for ice scoops are soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. @Shucking area

Basic - No handwashing sign provided at a hand sink used by food employees. At upstairs bar and pool bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Reach in cooler gaskets , shucking area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles improperly stored on floor in storage area

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

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

Basic - Wiping cloth sanitizing solution stored on the floor in sushi station Corrected On-Site