THE BUCCANEER RESTAURANT/THE BUCCANEER SHIP STORE

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. Observed employee touching glasses and continuing to work with foods without washing hands first; educated; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken in walk-in cooler; stored properly Corrected On-Site

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. Repeat Violation

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 cooler at cook line; as per operator opened 2 days prior; advised to dated

Intermediate - No soap and paper towels provided at handwash sink at cook line; provided Corrected On-Site

Basic - Bowl used to dispense rice; removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line reach in coolers.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher rinsed loaded dirty dishes and after without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hand. Corrected On-Site

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. In flip top cooler at cook line Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment has multiple oyster tags with last date served not marked, discussed with operator oyster tag requirements .

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. Discussed with operator and emailed copy of clean up poster.

Intermediate - Handwash sink used for purposes other than handwashing. Both hand washing sinks at dish washing area used to store dirty dishes, discussed with operator who removed dishes from sinks. 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. In flip top cooler at cook line Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked chicken bone in walk-in cooler; Stored properly Corrected On-Site

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

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 opened on 4/20 at servers station Dated Corrected On-Site

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

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