CORVINA SEAFOOD GRILL

High Priority - Food with mold-like growth. Ricotta cheese in walk in cooler with mold like growth. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially packaged reduced oxygen packaged tuna labeled to be kept frozen stored fully thawed in sealed reduced oxygen packaging

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri butter (74F); whipped butter (74F) being held at room temperature over night. Item not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri butter (74F); whipped butter (74F) being held at room temperature over night. Item not prepared or portioned today. See Stop Sale. Discussed process with operator. Suggested time as a public health control. Provided written procedure. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Sushi line hand wash sink blocked by multiple items. Operator made accessible Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on time as a public health control. Operator unable to provide written plan. Provided to operator. Operator filled out at time of inspection Corrected On-Site

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. Commercially packaged reduced oxygen packaged tuna labeled to be kept frozen stored fully thawed in sealed reduced oxygen packaging. See Stop Sale.

Basic - Food stored on floor. Food items stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site

Basic - Ware washing area shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (48F - Cold Holding); octopus (48F - Cold Holding) in reaching cooler drawers on cook line. Not prepped or portioned today. In unit less than four hours. Placed back into walk in Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (52F - Cooling); in walk in cooler. In unit over four hours. Not prepped or portioned today. Food did not cool to 41F within 6 hrs

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (52F - Cooling); in walk in cooler. In unit over four hours. Not prepped or portioned today. Food did not cool to 41F within 6 hrs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corvina (48F - Cold Holding); halibut (48F - Cold Holding); top of reach in cooler at end of cook line. In unit less than four hours. Not prepped or portioned today. Moved to walk in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag missing date

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

Basic - Water leaking from pipe and/or faucet/handle. Hand sink next to triple sink

Basic - Wiping cloth sanitizing solution stored on the floor. At bar

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler opened over 24 hours ago Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms (74F - Cooling) at 3:06 pm to 74F at 3:20 pm since 2:30 pm on cooling rack. Cooling at room temperature. Moved to cooler Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Seafood / produce Walk in cooler

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. Dishwasher (Chlorine 0ppm)

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Old labels stuck to food containers after cleaning. On Drying rack

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

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw corvina over cooked curry sauce Removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Portable fire extinguisher gauge in red zone. For reporting purposes only. In the dish washing area

Intermediate - Handwash sink not accessible for employee use at all times. At triple sink, blocked by pressure washer. Item moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At triple sink, shoes stored in sink. Shoes removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At bins of flour and sugar. Items removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flies on walls and ceiling of front cookline Approximately 5 live flies on seafood tower stands on shelf above cookline Approximately 5 live flies on walls and ceiling of dish room Approximately 5 live flies on dry storage rack in prep area Warning - From follow-up inspection 2022-09-09: 2 live flies on wall at bar 1 live fly on ceiling over cookline 1 live fly on drying rack in dish room All flies exterminated. Areas cleaned and sanitized Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw oysters over cooked lobster. Oysters moved. At walk in cooler, raw egg whites stored over cooked shrimp. Egg whites moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1, butter (57 - Cold Holding). Item held out of refrigeration for less than 4 hours. Item returned to refrigeration Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. Oysters separated Corrected On-Site

Basic - Food stored on floor. At walk in freezer, open case of food stored on floor. Item moved to shelving Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Emailed operator advisory which he printed and posted at time of inspection. Corrected On-Site