DOLPHIN FOUNTAIN

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled yellow stains on white cutting board used on the salad reach in cooler.( stewarding removed) Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler located in the front service area near cash register. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Checked pimento cheese not date marked stored inside reach in cooler.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters attached to coffee machine expired 4/20/2024 Chef notify engineering. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while cooking on the main line. Observed employee wearing bracelet while scooping ice cream.

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floors underneath storage shelves.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler Cashier counter, engineering notify. Corrective Action Taken

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificate has expired 3/14/2025 Chef notify engineering on the status. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on back panel of soda machine.(server area)

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs hanging on the cart next to salad reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has red and brown discoloration on the surface.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has brown and black discoloration left on the surface located on the cooler near the cook line. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Cheese,remoulade,pico de gallo. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are stained . Ice nozzle is soiled in the dining room. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Iced tea filters. Repeat Violation

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

Basic - Floors not maintained smooth and durable.Grout is missing.

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

Basic - Insect control device installed over ice cream machine area at the front line area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moving to quick chill cut melons (48F - Cold Holding); cheese (45F - Cold Holding); cut lettuce (56F - Cold Holding)Afterwards,cheese,34,cut melons,38 f.Operator discarded lettuce. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours reheating. cheese sauce (128F - Hot Holding) Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Plumbing line and sanitizer lines draining in handwash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Ice nozzle in dining room.

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

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Drink station.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Corner by upright cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice noodles stored at room temperature on the counter, per Kyle from OPQ rice noddles are TCS. Recommend to used Time as public health control. Form given to Chef Richard. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle (refresher) stored next to box of sugar packs stored in the dry storage room. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red stains on the surface on the Cook line, also cutting board on the prep cooler used for salads. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the server area, near the linen container.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed temperature of Swiss cheese 48°f, provolone cheese 51°f stored inside reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked sliced swiss 48°, provolone cheese 51°f stored inside reach in cooler overnight in the reach in cooler next to the grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled has red and green stains on the surface located on main cook line. Stewarding notify. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed brooms stored in front of the handwash sink, removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two,bottles of water stored on prep counter.

Basic - Garbage can soiled. Observed linen receptacle soiled on the exterior and interior notice three flying insects in the area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects around the Taylor machine used for ice cream, also two in the server area located in the back kitchen. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards on the cook line and the salad prep line has green stains on the surface.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked temperature at hand wash sink 81°f Manager notify engineering to check the boiler. Rechecked temperature 103°f Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tile missing directly above dishmachine

Basic - Garbage can soiled. Observed gravy trash can soiled stored by expo line

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed peeling paint on the wall underneath drain board in the dishmachine room.