YELLOWFIN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (91F - Hot Holding) as per operator less than 30 minutes. Operator reheat milk to 165°f. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink located at cook line area. Operator removed during inspection.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beans stored in deep container for more than 24 hours with cold holding temperature of 49°F/51°F.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator properly secured. Corrected On-Site

Basic - Food stored on floor. Observed cases of spinach sauce on walk in freezer floor. Operator properly stored it. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitazer bucket on preparation table and on the floor. Operator properly stored it. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator replaced the tag on the container.

Basic - Ice buildup in reach-in freezer.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Underneath the heated lamps: cooked onions (127F - Hot Holding); cooked mushrooms (122F - Hot Holding); As per operator, cooked 45 minutes before the inspection. Operator reheated, cooked onions (166F - Reheating); cooked mushrooms (168F - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area : can opener blade soiled. bar area: soda gun nozzles soiled. Corrected On-Site

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

Intermediate - Oyster tags not marked with last date served. Discussed with the operator the proper method.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: multiple tongs in a container standing water, water temperature 117F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. By the servers station in the kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed ice scoop being stored in hand washing sink. Located in cafe area. Manager removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed case of raw beef patties being stored on floor in walk in cooler and sodas on floor in cafe area. Manager moved to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables. Chef removed. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by storage cart in prep kitchen.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed cooking oil stored on floor in kitchen. Observed box of scallops stored on floor.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs thawing in standing water. Chef turned cold water on.

Basic - Water leaking from pipe and/or faucet/handle. Observed at second walk in cooler.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed red sauce (73°F - Cold Holding); cut lettuce (76°F - Cold Holding) stored at room temperature in the kitchen area by the steam table as per operator less than 2 hours, operator discarded food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed risotto (103°F - Hot Holding) stored at room temperature as per operator less than 2 hours, operator discarded food. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of prep table. Corrected On-Site

Basic - Food stored on floor. Observed boxes with lobster stored on the walk in freezer floor. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen hood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of soda machine soiled.

Basic - Old labels stuck to food containers after cleaning.