CCC/GBI KEENE'S POINT LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef patties 49f. Less than 4 hours. Advised to rapid chill.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line. Repeat Violation

Basic - Ceiling tile missing. -In warewash.

Basic - Cutting board has cut marks and is no longer cleanable. -White cutting board on prep cooler.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of griddle grill. -Exterior of broiler. -Piping behind cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler across from 10 burner.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw steak stored over heavy cream/cook line reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./garlic butter holding at 70F, cook line for less than 4 hours/moved to reach in freezer immediately/temperature rechecked at 40F/ Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, bar/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.

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

Basic - Bowl or other container with no handle used to dispense food./bowl and single use sauce cup used to scoop sugar and salt/ Corrected On-Site

Basic - Floor soiled/has accumulation of debris./cook line under the oven. Repeat Violation

Basic - Floor tiles missing and/or in disrepair./under cook line oven. Repeat Violation

Basic - Light not functioning./two light bulbs out/cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced cut tuna cold holding overnight at 49F/kitchen glass two door reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced cut tuna cold holding overnight at 49F/kitchen glass two door reach in cooler.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./blue spray bottle in dish room.

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./whole tuna loin in reach in cooler/cut opened immediately/ Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line prep table/discarded immediately/ Corrected On-Site

Basic - Floor soiled/has accumulation of debris./cook line under deep fryers.

Basic - Floor tiles missing and/or in disrepair./under cook line oven.

Basic - Plumbing system in disrepair./kitchen entrance hand sink faucet disrepair.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado stored over cooked turkey and chicken/kitchen reach in cooler/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 47F/less than 4 hours per chef Cooked chicken wings 50F/less than 4 hours per chef/both moved to reach in freezer, rechecked burger patties 36F and cooked chicken wings 46F.

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook at cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.

Basic - Equipment in poor repair./kitchen reach in cooler gasket torn.

Basic - Floor soiled/has accumulation of debris./under cook line equipments.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./under dish machine and 3 compartment sink.

Basic - Wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name./sugar, flour and panko containers/ Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - can opener - white cutting board at pizza station, (3)cook line - interior of fryers and baskets. - char grill -

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - meatballs in sauce prepared on Wednesday per operator.

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both ovens on cooks line - microwave on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -both ovens on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooks line reach in coolers

High Priority - Non-food grade paper/paper towel used as liner for food container./non food grade paper used to line pickles.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen entrance hand sink. Wait station hand sink. Bar hand sink.

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./form emailed to chef/ Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar hand sink. Kitchen entrance hand sink. Wait station hand sink.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment in poor repair. Cook line cold drawer gasket torn/stored cooked chicken wings. Cook line reach in cooler gasket torn.

Basic - Food stored on floor. Oil carton on kitchen floor. Ice bags on walk in freezer floor/downstairs.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./kitchen entrance hand sink interior soiled.

Basic - Single-service items for customer self-service not properly protected to prevent contamination./foam cup at wait station.

Basic - Wiping cloth/towel used under green cutting board./bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan of wild rice cooked dated 6/17 in walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of wild rice cooked dated 6/17 in walk in cooler

Basic - Buildup of food debris/soil residue on pipes behind cooks equipment under hood

Basic - Clean silverware not stored inverted or in a protected manner in dining room

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. Yellow fin tuna in single door reach in cooler on cooks line. Corrected On-Site

Basic - Ice scoop handle in contact with ice at server side station behind the bar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drains soiled in dish room

Basic - Several Light not functioning on hood system.

Basic - Several white Cutting board has cut marks and is no longer cleanable on cooks line.

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. Chlorine 0 ppm run out of sanitizer. Set up,three compartment sink quaternary ammonium 200 ppm. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp- grill reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (46F - Cold Holding); Alfredo sauce (46F - Cold Holding) cold holding more than four hours per chef./salad reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (46F - Cold Holding); Alfredo sauce (46F - Cold Holding) cold holding more than four hours per chef./salad reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Ahi Tuna served on menu .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. next to cook line Repeat Violation

Intermediate - No soap provided at handwash sink. At the bar hand wash sink. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table throughout the kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cellphone next to single service near cook line.

Basic - Equipment in poor repair. Torn gasket in the bottom shelf grill cooler.

Basic - Food stored on floor. Boxes of food- floor wall in freezer. Cut potatoes stored in floor wall in cooler

Basic - Grill Reach-in cooler interior have accumulation of standing water.

Basic - Hole in or other damage to wall. Holes behind clean dish rack in the kitchen.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled cook line. Interior salamander oven soiled.

Basic - Light not functioning. Above cook line . Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of salamander oven in the kitchen. Exterior of deep fryer in cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut cucumbers- salad cooler in kitchen. Corrected On-Site

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./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked 200ppm/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw diced tuna stored over cut tomatoes, cook line salad cooler/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink, dish area hand sink/ Corrected On-Site

Intermediate - No soap provided at handwash sink./bar hand sink/ Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked rice, cooked pasta in kitchen reach in cooler/ Repeat Violation

Basic - Current Hotel and Restaurant license not displayed./license current active but no available at the time of the inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers/ Repeat Violation

Basic - Equipment in poor repair./cooked chicken wing cooler gaskets torn/cook line.

Basic - In-use tongs stored on equipment door handle between uses./cook line oven/ Corrected On-Site Repeat Violation

Basic - Light not functioning./cook line/ Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./dish area hand sink/ Corrected On-Site

Basic - Walk in freezer floor soiled/has accumulation of debris.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-11-02: Time Extended - From follow-up inspection 2021-12-29: Time Extended - From follow-up inspection 2022-02-02: At callback 2/2/22, still no manager certificate available. Extension already given. Admin Complaint