HARBOR DOCK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Thai Bar Raw chicken located over vegetables, sauce and capers. Raw chicken placed below all food in the make bar cooler during the inspection . Corrected On-Site

Basic - Stored food not covered. Frozen smoked tuna loins on hotel pans uncovered in exterior walk in freezer.

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 chlorine X 2 attempts Corrected during the inspection to 100 ppm Empty sanitizer replaced Corrected On-Site

Basic - AC vents over dishwasher soiled with mold-like substance. Active condensation observed .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2 Beer cooler - exterior- Raw chicken 48, cheese 44/45F . Per staff less than 1 hr.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Interior walk in cooler Cooked rice cooling overnight 46/47/47F. Confirmed with KM and staff.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Interior walk in - Cooked rice cooling overnight 46/47/47F .

Basic - Ice buildup in walk-in freezer at floor and condenser.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi Bar Hand wash sink Restocked during the inspection Corrected On-Site

Basic - Ceiling vents soiled in ware wash area.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with Health reporting requirements.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- packaged oysters 61F, raw chicken 51F, grouper 53F, shrimp 51F ( 9:00-11:30 ). Chef placed all items on ice. Corrective Action Taken Repeat Violation

Intermediate - Microwave missing plate shield in both microwaves.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in panko and diced tomatoes. Manager removed bowls from food.

Basic - Cloth used as a food-contact surface over egg rolls in walk in cooler and on cook line .

Basic - Covered waste receptacle not provided in women's employee bathroom.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple phones on food contact surface at expo station.

Basic - Food stored on floor. Gumbo base in walk in cooler and shrimp in walk in freezer stored on floor. Repeat Violation

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

Basic - Soiled dry wiping cloth in use on cook line at flat top area.

Basic - Stored food not covered. Gumbo base in walk in cooler and breaded chicken breast in deep freezer not covered. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cloth aprons used to cover turkeys in walk-in.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thai station crash cart: pad Thai sauce 57F, rehydrated rice noodles 57F, less than 1 hour, returned to cold storage at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Manager restocked at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In corner of bar on floor by reach in cooler. Wall soiled in broom storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at bar stored in space between wood under bar. Manager removed knives at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster soiled, interior and exterior. Food debris on french fry cutter in kitchen, no longer used per manager. Repeat Violation

Basic - Stored food not covered. Turkeys in walk-in loosely draped with aprons, lots of Turkey exposed. Repeat Violation

Intermediate - Interior walk in cooler condenser fan guard cover missing.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled

Basic - Food stored on floor. Beer walk in cooler Boxed Ginger and Soybean Paste

Basic - Nonfood-contact surface soiled with debris and dirt. Exterior lid housing of ice machine. Lip cover of bottom lid

Basic - Stored food not covered. Frozen tuna located in walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk / Egg wash 50°F less than 1 hr. Re iced for rapid cooling during the inspection Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC procedures provided to operator during the inspection

Basic - Ceiling vents soiled with accumulated mold-like substance. Above dishwasher

Basic - Ice buildup walk-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Portion cup in hot hold rice at expo/server front line . Scoop handle in Tuna Dip - front kitchen line cooler