COVE CLUB

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. Dishwasher (Temperature less than 160F) Operator corrected: Dishwasher (Temperature 160+F) Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Bun- as per chef, tuna not served fully cooked. Menu does not identify that this food item is covered by the consumer advisory.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Operator provided. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables cooked 3 days not date marked. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of sanitizer. Advised operator to label.

High Priority - Displayed food not properly protected from contamination. At outdoor bar top; displayed cut/washed/ready to fruits on bar top with no cover. Operator covered displayed fruits. Corrected On-Site

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 touched face/nose and then handled squeeze bottle to portion sauce into unwrapped portion cups and placed lids on portion cups. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and then continued handling clean utensils and plates to prepare food for customers without washing hands. Operator discussed with employee who then 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. At reach in freezer; opened bag of raw chicken stored over plastic wrapped cooked meat empanadas. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; butter (80F - Hot Holding). Operator stated butter was reheated prior to being held at room temperature for 2 days. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; butter (80F - Hot Holding). Operator stated butter was reheated prior to being held at room temperature for 2 days. See Stop Sale.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. At cook line; raw bacon held at room temperature, time mark applied. Operator stated held using time as a public health control, no written procedures available. Provided to blank form to Operator.