DIVE BAR RESTAURANT LLC

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 at cook line adjusted eye glasses with hand and after employee handled whisk to mix sauce, discussed with employee who washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp stored above non commercially packaged cook foods, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above soup, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler portioned coleslaw (47F - Cooling) at 11:00 since 10:45 to 47F at 11:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator, removed top speed rack tray to allow adequate air flow cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar area used to store hors d'oeuvres for drinks, discussed with operator who removed products. Corrected On-Site Repeat Violation Admin Complaint

Basic - Clams/mussels/oysters removed from original container for long-term storage. At cook line in reach in cooler raw shell clams with no tag, discussed with operator who stated clam batch split in two half kept at raw bar half kept at cook line, discussed with operator proper clam tag storage.

Basic - Food stored in a location that is exposed to splash/dust. At bar washing sink splashing water onto liquor bottles, discussed with operator to install splash guard.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee's beverages stored in multiple reach in coolers, discussed with operator who chose to discard drinks. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has standing water, discussed with operator to clean and sanitize unit.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200ppm. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster at sushi station; Raw shell eggs over eel sauce in walk-in cooler; Food stored properly Corrected On-Site - From follow-up inspection 2026-01-08: Raw tuna over cooked lobster in cooler at sushi station Stored properly Admin Complaint

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then proceeded to handle clean equipment and cooler doors without Changing glove and washing their handseducated operator- employee washed their hands. Corrective Action Taken Priority: High Priority

High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. At reach in cooler- non food grade paper towels used to stored avocados and fish at sushi station- operator removed. Corrected On-Site Priority: High Priority

High Priority - Observed: 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. At tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler near bar - lobster bisque 54F- cold holding,- good not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Priority: High Priority

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink- by bar section near server area.operator provided. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink- by bar section near server area.operator provided. Corrected On-Site Priority: Intermediate

Intermediate - Observed: 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. Raw animal foods must be fully cooked prior to service. Emailed to operator- operator printed and displayed. Corrected On-Site Priority: Intermediate

Basic - Observed: Raw fruits/vegetables not washed prior to preparation. At sushi station and cook line- in use avocados with stickers attached- educated operator- employee removed and washed properly. Corrected On-Site Priority: Basic

Intermediate - mussels tag removed from original container prior to container being emptied- added Corrected On-Site

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

Basic - Clean utensils or equipment stored on rusty shelves rack- at dishwasher area;

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed handbag stored next to pita bread on reach in cooler at expo line; removed Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-01-15: Raw battered shrimp over cut vegetables and surimi in left cooler at sushi station Food stored properly Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station ; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-01-15: Seafood salad 42 Cold Holding Surimi 43 Cold Holding Battered shrimp 43 Cold Holding- all in left cooler at sush8 station Sliced tomatoes 42 Cold Holding Sliced cheese 44 -46 Cold Holding in cooler #1 at cook line; Operatirvplaced ice bags on top; food not prepared or portioned today ; foods out of temperature for approximately 30;minutes; Admin Complaint

Basic - - From initial inspection : Basic - Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above ; all other areas clear of odors - From follow-up inspection 2025-01-15: Still observed Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dressings in walk-in cooler Raw fish over pot stickers and cooked vegetables Stored properly Corrected On-Site

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. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken broth (66F - Cold Holding) on prep table at cook line; per operator food on TPHC form; not on the form; not time marked; food out of temperature for approximately 30 minutes; added on the form and time marked sliced cheese (41-51F - Cold Holding); in cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made; Corrective Action Taken Repeat Violation Admin Complaint

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- LTO set ups- in cooler at cook line; food on the TPHC form but time not marked; time marked since 10:00 am; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli soup (129F - Hot Holding)in steam table at expo line; as per operator reheated on the stove 30 minutes prior ; as per operator reheating finished; food out of temperature for approximately 15 minutes; Moved to the stovetop to be reheated to 165 F Corrective Action Taken

Intermediate - oysters tag removed from original container prior to container being emptied- operator provided tags Corrected On-Site

Basic - Equipment in poor repair- two door cooler has insulation exposed - at expo line

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment- over dry storage food rack at the back of the kitchen Removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at cook line

Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only- small electrical household fryer used for tempura rolls at prep station ; removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ; - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-02-01: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and other white fish used in sushi rolls; operator provided by the end of inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over marmalade and cream in cooler at cook line; operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-46F - Cold Holding); in cold holding unit at cook line Food overstocked; food out of temperature for 30 minutes; food divided in smaller portions; Corrective Action Taken

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- tuna in cold holding drawers at cook line; operator removed from packaging Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Sushi rice.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens employee restroom

Basic - Cloth used as a food-contact surface. Cover sushi rice/frontline. Corrective action taken/operator discarded cloth. Repeat Violation

Basic - Floor area(s) covered with standing water. Walk in cooler. Corrective action taken/operator squeegee water. Corrective Action Taken

Basic - Food stored on floor. Shrimp/walk in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon/coleslaw/ric#3.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shrimp over prepared sauces - operator moved shrimp to lower shelf. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi station tested at 83F. Operator reset tankless heater recheck 114F. Corrected On-Site

Basic - Cloth used as a food-contact surface. Wet Bar towel covering sushi rice - operator removed. Corrected On-Site

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

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

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from under cutting board. Corrected On-Site

Basic - Stored food not covered. Drawn butter not covered - operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eel @ 47 degrees (within 2 hours )/corrective action taken/operator stored in freezer to reach proper temperature . Corrected On-Site

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. Half and half creamer/opened over 24 hours before/corrective action taken/operator date labeled food. Walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer/prep area.

Basic - Floor area(s) covered with standing water. Prep are/kitchen/corrective action taken/operator squeegeed water. Corrected On-Site

Basic - Food stored on floor. Cucumbers, tempura mix/prep area/kitchen/shrimp/walk in freezer/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler#2/fronline/corrective action taken/operator installed new thermometer. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.cheese sauce/corrective action taken/operator stirred container and added more ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.69 degrees, rice/hot hold/cookline/corrective action taken/operator stored back in oven to bring to proper temperature. Corrective Action Taken

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.half and half creamer/walk in cooler/opened 1 day before/corrective action taken/operator date labeled food. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.oyster shuckers/frontline/corrective action taken/operator stored utensils properly. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor.prep area/corrective action taken/operator stored sanitizer bucket properly. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name.flour/prep area/corrective action taken/operator labeled food. Corrective Action Taken