CROC'S

High Priority - Displayed food not properly protected from contamination. Pastries in buffet area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout in kitchen and on frontline

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

Basic - Carbon dioxide/helium tanks not adequately secured. Near exit door

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on front line

Basic - Single-service articles improperly stored. To go containers on floor next to co2 tanks

Intermediate - Handwash sink not accessible for employee use at all times. Water bottle inside of handwashing sink next to kitchen entrance Repeat Violation

High Priority - Displayed food not properly protected from contamination. Pastries in buffet area not protected

High Priority - Hose attached to faucet at mop sink eliminating required air gap. Long hose in mop sink

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500ppm Operator remade recheck 400 Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna and snapper not thawed according to instructions on package

High Priority - Toxic substance/chemical improperly stored. Spray bottles hanging on side by garnishes for drinks in bar. Operator removed Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher and ice scoop in sink in bar Operator removed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over clean dish rack

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at pastry section on buffet Operator flipped 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. Raw tuna and snapper not thawed according to instructions on package

Basic - Light shield damaged/in disrepair. Missing light shied by ice machine storage

Basic - No handwashing sign provided at a hand sink used by food employees. Bar Operator posted a sign Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Handwash sink in storage area Operator got one Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black Operator made adjustments strip turned orang Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area; pico (51F - Cold Holding); guacamole (51F - Cold Holding); key lime vinaigrette (51F - Cold Holding) Per operator for 1.5 hours. Operator decided to add to time plan Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo area Operator flipped Corrected On-Site Repeat Violation

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

Basic - Food storage container/container lid cracked or broken. Few broken dishes in expo area Operator discarded Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator put to be washed again Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters brewing station Operator put in covered cambro Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Pizza line

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Server area.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish rack Bowls in hallway

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Bartender put on gloves without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vanilla ice cream mix (57°F - Cold Holding) Bartender added ice bath Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime at Island Oasis frozen drink machine The bartender cleaned it Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar Repeat Violation