COQUINA - POOL BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of reach in cooler on cook line across from fryers multiple packs and one pan of raw beef burgers stored over ready to eat hotdogs. Chef moved hot dogs to top shelf and raw beef to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at server station, cut lettuce (60F - Cold Holding); cut tomatoes (53F - Cold Holding). Both items prepped yesterday and have been in cooler. Chef discarded of items. See stop sale. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At outside bar area, spray bottle of blue liquid not labeled. Chef discarded bottle into trash. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In container of sugar at server station, plastic to go cup used as scoop. Chef removed cup from product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris in kitchen. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line on expo side, stack of to go boxes not inverted. Chef flipped stack of boxes over. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of coolers at bar and in kitchen.

Basic - Stored food not covered. In top shelf of cook line on expo side, three (3) bowls of premade chips stored for service uncovered. Chef moved bowls of chips under heat lamps. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In container on top shelf of server station, sugar not labeled. Chef had employee had label. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Chef remade sanitizer sink and rechecked at 150ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line, open bag of raw chicken tenders stored above open bag of French fries. Chef voluntarily discarded chicken tenders. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table has food debris on blade. Chef had dishwasher clean during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic and metal pans stacked before properly air drying on clean dish rack across from dish washer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on gaskets of reach in freezer on cook line. Also, ice buildup up on fan unit of reach in cooler on cook line across from fryers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled with food debris. Also, fan cover in reach in cooler next to computers soiled with dust.

Basic - Water leaking from pipe and/or faucet/handle. Faucet of 3 compartment sink dripping constant stream of water while turned off.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, prepared salsa made nine (9) days prior. Salsa discarded.

Basic - Cutting board has cut marks and is no longer cleanable. Two (2) white cutting boards on cook line. Chef stated he will purchase new boards. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on counter in pass through window area. Cup moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in outside bar. Sign posted. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior top of ice machine is rusted.

Basic - Old labels stuck to food containers after cleaning. Tape labels present on clean containers in dish area. Chef asked employee to remove and wash again. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat sauces. Items moved and stored correctly. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored by ice machine in kitchen. Buckets inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Working containers of food removed from original container not identified by common name. Near cook line, container of bulk sugar not labeled. Product labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop corn, plate removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal cranberry juice, moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to store blue mats. Mats moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers, unstacked Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer case of open box of shrimp. Moved To shelf Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Moved to shelf Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open discarded. Moved Corrected On-Site

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Boxes on floor in walk in freezer. Moved Corrected On-Site

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

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 cut fruit and place on bowl Manager scooped fries with hand and placed in bowl

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar

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. Temp states 77f unable to determine temperature

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a Watch

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice,moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear bottle with clear substance inside bar area

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to read final rinse

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored on green drying storage rack for dishes, moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Crab meat on walk in cooler floor, cases of food on walk in freezer floor

Basic - Old labels stuck to food containers after cleaning. Green label stored on clean container.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cooler and in coffee station, discarded Corrected On-Site

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