THE TIKI TAVERN LLC

Basic - Floor soiled/has accumulation of debris. Underneath equipment in kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzle.

Basic - Torn gaskets on both reach in coolers on cooks line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes than touch clean dishes without washing hands - reviewed with dishwasher who then. washed hands properly and rewashed dishes Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked rice in closed bags at 45 F in walk in cooler - no temperatures taken this morning - manager discarded rice Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked rice in closed bags at 45 F in walk in cooler - no temperatures taken this morning - manager discarded rice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chili at steam table 118-122 F - placed at the steam table an hour previously - manager placed on stove to reheat - recheck 180 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cook line

Basic - Exterior door has a gap at the side that opens to the outside. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled hood filters -soiled side of fryers and shelf under grill Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine Repeat Violation

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Side of fryers with grease Exterior of microwave Warning - From follow-up inspection 2023-11-03: Exterior of microwave clean - complied Time extended for soiled sides of fryers and soiled hood filters Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and on debris on side of dish machine Warning - From follow-up inspection 2023-11-03: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Quaternary

Basic - -Floor soiled/has accumulation of debris under cooking equipment - wall soiled in dish washing area

Basic - Ceiling tile missing in kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of food debris on shelf under grill - build up on trays for dish machine - dusty build up on floor fans in kitchen and bar area

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at the bar - manager relocated straws to behind the bar Corrected On-Site

Basic - Unwashed fruits/vegetables( pineapple) stored with ready-to-eat food ( juices ) in walk in cooler

High Priority - 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. Pizza Station; sautéed mushrooms (53-42F - Cold Holding); As per the Chef the mushrooms had been on the line under 4 hours. Bag of ice was placed on top to rapid chill. Walk-in cooler; shredded taco chicken (46° - Cold Holding) shredded taco pork (46° - Cold Holding) a¿¿See Stop Salea¿¿

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Station; sautéed mushrooms (53-42F - Cold Holding); As per the Chef the mushrooms had been on the line under 4 hours. Bag of ice was placed on top to rapid chill. Walk-in cooler; shredded taco chicken (46° - Cold Holding) shredded taco pork (46° - Cold Holding) a¿¿See Stop Salea¿¿

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Initial test of quaternary and water mix resulted in 400ppm. Operator separated one bucket into two and added additional water to mix. 2nd test resulted in 200ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for sanitizer buckets and no chlorine test kit for dish machine.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine was not properly dispensing sanitizer solution. Determined the sanitizer dispensing line had become blocked by old food/grease residue. Operator cleaned out the line and machine was testing at the required 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.expired 02/01/2022

High Priority - Raw animal food ( tuna) not separated from ready-to-eat food ( cut lettuce ) during preparation in reach in cooler in prep area - employee rearranged foods Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in bar area - manager labeled spray bottles Corrected On-Site

Basic - -Interior of oven has accumulation of black substance/grease/food debris. - unsterile of reach in cooler drawers at cook line

Basic - Dishmachine not washing/rinsing properly. 0 ppm chlorine when tested multiple times - Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.