HOGFISH BAR AND GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (67F - Cold Holding); raw hogfish (55F - Cold Holding) on ice bath at fryer station. As per employees for less than 1 hour. Employees placed ice in larger container and covered products with ice packs. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (82F - Hot Holding) at steam table at cook line. Employee began reheating products to 165F. Corrective Action Taken

Basic - Food stored in a location that is exposed to splash. Observed flour, buttermilk and raw fish stored next to hand sink at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at women's bathroom.

Basic - Observed ceiling vent at cook line soiled with accumulated dust. Also observed wall by garbage can at dish area soiled with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container inside hand wash sink near dishwasher area. Operator removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to two compartments sink. Operator provided during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed plastic bucket with calamari stored directly on floor inside walk in freezer. Repeat Violation

Basic - Hole in or other damage to wall. Near cook line area.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to dishwasher machine. Operator provided during inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. All food handlers training missing name of the trainer and CFM certificate number. Corrected On-Site

Basic - Equipment in poor repair. Flip top reach in cooler with the salads gasket torn.

Basic - Food stored on floor. Prep area: bucket with calamari stored on the floor. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hogfish (47F - Cold Holding) on ice bath at cook line. Cook placed more ice inside surrounding container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (117F - Hot Holding) at room temperature at cook line. Cook turned stove on to reheat product to 165F. Corrective Action Taken

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

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand sinks at front line and ware washing area. Manager repaired during inspection. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cooking pots stored on floor underneath storage shelf at dish area. Employee removed pots and took to 3 compartment sink. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between coolers at cook line. Employee removed knives at took to ware washing area. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand sink at ware washing area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 thawed raw tuna stored inside reduced oxygen packaging at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw breaded fish (52F - Cold Holding) at preparation cooler at cook line. As per manager, for 1 hour. Advised manager to remove excess product from container.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice (71F - Reheating) at steam table near preparation room. As per manager, for 2 hours. Employee took product to reheat to 165F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at fish preparation area and ware washing area. Manager replenished appear towels. 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 thawed raw tuna stored inside reduced oxygen packaging at cook line. Discussed proper procedures with manager.

Basic - Food stored on floor. Observed plastic containers of pickles stored on floor at walk in cooler. Manager placed containers on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 92F at cookline.

High Priority - Employee handled petted a dog and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks in walk-in cooler Corrected On-Site

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

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed a dog in the dining area without a leash begging for food at wait station. The dog was taken out of the restaurant by an employee.. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish room

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Observed a dog sitting in a chair at outside dining table. The manager Eric discussed the problem with the guest and the dog was put down on the ground. Corrected On-Site

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishroom Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. @ Storage Prep area handwash sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed conch chowder (47F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day.

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 chlorine dish machine at 0ppm. Manager replenished chlorine solution.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed conch chowder (47F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy (113F - Hot Holding) at steam table at cook line. As per manager, for approximately 1 hour. Manager increased steam table temperature. Corrective Action Taken

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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

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 - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean cooking pot stored on floor at ware washing area. Corrected On-Site

Basic - Equipment in poor repair. Observed lid covering bread crumbs in disrepair at preparation area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at ware washing area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans at cook line soiled with accumulated dust. Observed produce walk in cooler fan covers soiled with dust.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near garbage can at ware washing area soiled with food debris.

High Priority - Raw animal food stored over or with unwashed produce in walk in raw seafood over unwashed produce

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

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

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

Intermediate - No soap provided at handwash sink. Small hand wash sink at end of cook line

Basic - Food stored on floor in walk-in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - On cookline Standing water in bottom of reach-in-cooler.

Basic - Uncovered fish stored near sink exposed to splash from hand wash sink at end of cook line

Basic - - From initial inspection : Basic - Employee preparing food in customer section of dining area. Observed two employees prepping sauces in the dining room. Discussed with the operator: employees discarded the sauces and began to prep more sauces in the kitchen. - From follow-up inspection 2022-03-09: Not observed at callback inspection . Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed 4 cases of French fries stored on the floor nearby the fryers. Walk in cooler by the restrooms: container of salsa stored on the floor. Corrected On-Site - From follow-up inspection 2022-03-09: Food stored on floor, In walk in freezer . Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all fans by the cook line soiled with dust. - From follow-up inspection 2022-03-09: Fans are being clean at call back inspection Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment. Repeat Violation - From follow-up inspection 2022-03-09: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment. Repeat Violation Time Extended