WIDOW FLETCHER'S

High Priority - Toxic substance/chemical improperly stored. Observed bottle of cleaner stored by ketchup in expo window

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.

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 packs of mahi thawing and bags were not cut. Manager will cut bags. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Current copy displayed expired 2-1-2023

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on makeline cutting board. Manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on make line cutting board. Manager removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaged in food preparation on cook line with no hair restraint.

Basic - Equipment in poor repair. Observed broken door handle one reach in freezer on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line hand sinks

Basic - Working containers of food removed from original container not identified by common name. Observed some bins of flours not labeled

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By mop sink Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler in bar area -soda guns soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs by ice machine

Intermediate - No soap provided at handwash sink. At bar area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items date marked for 11-31, but there is no 11-31. Unable to determine if it was made on 11-30, or 12-1. Operator will ask prep crews tonight who made it to determine when it was made and properly label it.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Downstairs by ice machine Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both are soiled Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. discussed with operator proper air drying of clean equipment. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Door handle on cooks line broken and no longer easily cleanable

Basic - Floor soiled/has accumulation of debris. Floors and floor drains under equipment throughout establishment soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On hotline

Basic - No handwashing sign provided at a hand sink used by food employees. Downstairs by ice machine

Basic - Single-service articles improperly stored. On floor downstairs.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rack by elevator.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by mop area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Ice bin upstairs in kitchen -can opener - soda guns soiled at bars Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Downstairs by ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on clean rack, Discussed with operator proper air drying of clean equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple areas bars and kitchen Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food is kept in bag, put into pan, wrapped up and covered with 2 layers of Saran Wrap, put into walk in cooler and left over night, no temperature monitoring Warning - From follow-up inspection 2022-01-24: No food being cooled at time of inspection Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-01-24: Time Extended