COVE BISTRO

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes and without washing hands removed cleaned and sanitized dishes, discussed with operator, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched face and after without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer plastic wrapped raw fish stored above open container of hot dogs and ice cream, discussed with operator who corrected storage of products. In walk in freezer plastic wrapped raw steak stored above cooked meatloaf, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen WD40 grease stored above clean and sanitized dishes, discussed with operator who removed product. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler large pan of cut lettuce (46F - Cooling) at 9:45 since 7:45 to 46F at 10:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. In walk in cooler large plastic wrapped pan of coleslaw (48F - Cooling) at 9:55 since 8:00 to 49F at 10:10 , at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen above three compartment sink drink pitchers not inverted, discussed with operator to correct storage of drink pitchers.

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site Warning - From follow-up inspection 2025-04-04: Employee entered kitchen from outside through back door and did not wash hands before putting on gloves and handling clean and sanitized dishes. Discussed with operator who had employee wash hands. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line Warning - From follow-up inspection 2025-04-04: Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line . Discussed with operator who removed cutting board. Admin Complaint Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloves not changed and hands not washed after cracking raw shell eggs and handling clean cooking equipment

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Instructed chef to remake.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitizing. Manager set up triple sink to sanitize utensils. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired... if run machine twice to sanitize utensils then it tuned black .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....smoke salmon above ready to eat crab meat, cheese in reach in cooler at kitchen. Cook properly stored Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes and then serve food to customers without washing hands. Discussed with manager, employee washed hands. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...3 trays of eggs stored in room temperature at cook line . Per Cook egg being held less than an hour, Cook removed reach in cooler . Corrective Action Taken

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....sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature. stop sale issue . Employee discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding rice 98° at cook line being held less than four hours, Cook discarded food. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of temperature measuring dives .

Basic - Food stored on floor...several boxes on the floor at walk in freezer , employee properly stored 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. Observed ROP sliced tuna thawed. Operator punctured ROP. Corrective Action Taken 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. Observed Mahi completely thawed, still in vacuum sealed bags. Operator discarded. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint. Operator provided. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers. Operator relocated. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed quaternary sanitizer at 0PPM. Operator corrected to 200PPM. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training is missing who do the training.