SHARKS BAR & GRILL

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of pink and black mold like substance on the inside of the ice machine next back exit door to left side of kitchen. Repeat Violation Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2026-05-11: Time Extended

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

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of sugar located on shelf in kitchen.

Basic - Food stored on floor. Five gallon of cooking oil stored on floor in kitchen. Operator removed items from floor and stored on shelf in kitchen. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.

High Priority - Dented/rusted cans present. See stop sale. 10 can Fancy Tomato sauce 10 can on dry storage rack. Marinara sauce 10 can on dry storage rack.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler sliced cheese (47F - Cold Holding) Employee moved to bottom of reach in. Due to overfilling Stand alone reach in cooler. Ground beef - inside half pan (47F - Cold Holding) employee discarded. No stop sale issued

Intermediate - Spray bottle containing toxic substance not labeled. Near slicer degreaser. Employee labeled Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin in Kitchen

Basic - Bowl or other container with no handle used to dispense food. Coleslaw, and in salt. Employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. During inspection observed a vapor pen on prep table next to cook line employee moved and wash hands.

Basic - Stored food not covered. Sour cream house made not covered. Employee covered Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 10 can of fire roasted jalapeño salsa manager put x on Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Sliced soiled Can opener soiled

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabelled bottle at bar. Bar tender put label on. Corrected On-Site

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

Basic - Damaged/spoiled/recalled food not properly segregated. 10 can of fire roasted jalapeño salsa manager on can shelf under microwave. Put x on it.Corrective Action Taken Corrective Action Taken

Basic - Food stored on floor. Bucket of pickles on floor of reach on cooler.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook prepared a chicken salad he put diced tomatoes on salad with bare hands. Educated bare hand contact. Threw salad away and washed hands.

High Priority - Food stored in ice used for drinks. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Liquor bottles stored in ice used for drinks in both ice bins at bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled

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

Basic - Bowl or other container with no handle used to dispense food. Bowl Used for coleslaw at cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of reach in cooler soiled at cook line.

Basic - Employee eating while preparing food. Cook cooking chicken eating chips. Educated cook.

Basic - Ice scoop handle in contact with ice at bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at cook line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1live fly in cook line area.

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitiser solution mixed with bleach used in wiping cloths bucket.

High Priority - Toxic substance/chemical improperly stored. Cleaner spray bottle stored on clean dish rack. Removed and stored properly 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. Raw beef from previous day not date marked in reach in cooler. Operator marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener needed cleaning manager grabbed and cleaned Corrected On-Site

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

Basic - Can opener blade not readily removable for cleaning or replacement. Manager grabbed and cleaned Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep station. Employee removed Corrected On-Site

Basic - Food stored on floor. Onions stored on floor of walk in cooler

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula in a grease like substance under the flat top. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Pans in dish area

Basic - Time/temperature control for safety food thawed in an improper manner. Beef 1:15pm took out of freezer placed on prep table to thaw. Manger placed in fridge Corrective Action Taken

High Priority - Employee at cooks line handled cellphone then began prepping food without washing hands Discussed proper hand washing procedures with operator during time of inspection.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 0ppm corrected to 200ppm during time of inspection. ) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -degreaser stored on dish drying rack Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration during time of inspection.

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 bar area opened more than 24 hours Employee uncertain of date PIC voluntarily discarded milk during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -stove top has accumulation of food residue -stained cutting board at cooks line Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

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

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop salt in dry storage area Operator moved portion cup during time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal pans on dry drying rack Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep counter at front counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -handbag on prep table at front counter Employee moved items during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area Repeat Violation

Basic - Equipment in poor repair. -Gasket on double door reach in cooler next to ice machine is torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Food stored on floor. -box with lime on the floor in walk-in cooler

Basic - Ice buildup in reach-in freezer chest in kitchen Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line has accumulation of food residue -stove oven has accumulation of food residue at cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -reach in cooler gasket at prep station has accumulation of food residue -sides of fryers have accumulation of grease Repeat Violation

Basic - Soiled dry wiping cloth in use. -at cooks line in kitchen Repeat Violation

Basic - Stored food not covered. -container with salt on dry storage rack -seasoning containers at dry storage rack Operator covered containers during time of inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. -reach in cooler, chair, buckets, and mats near walk-in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over deli meat in walk-in cooler Discussed proper hierarchy with operator during time of inspection.

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -squeeze bottle on rack with clean containers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop food items in double door reach in cooler next to ice machine

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bucket at ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep table in kitchen Employee moved cellphone during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area

Basic - Equipment in poor repair. -reach in cooler gasket adjacent of cooks line is torn Repeat Violation

Basic - Ice buildup in reach-in freezer chest in kitchen Repeat Violation

Basic - Ice scoop handle in contact with ice. -at ice bucket in bar area Operator moved handle during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -sides of flat top grill have accumulation of grease -reach in cooler gasket adjacent of cooks line has accumulation of food residue

Basic - Soiled dry wiping cloth in use. -at prep station in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. -beef in kitchen thawing at room temperature Employee moved items to reach in cooler during time of inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. -unused make table and seats in outside storage area Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of food

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Discussed proper concentration with operator

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line -container with flour in kitchen Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler gasket adjacent of fryer torn Warning - From follow-up inspection 2022-01-10: Time Extended - From follow-up inspection 2022-02-09: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -reach in cooler and chairs adjacent of walk-in cooler Warning - From follow-up inspection 2022-01-10: Time Extended - From follow-up inspection 2022-02-09: Time Extended