HARBORSIDE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In reach in freezer on cook line. Chef removed ice buildup from reach in freezer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned, washed, rinsed, and sanitized. 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. On cook line grouper. Chef removed grouper from packaging. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Ice buildup in walk-in freezer around the door. Removed ice buildup from door. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. The chef started having the employees to read Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on the shelf in the dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on the flat top reach in freezer. The chef had an employee to lean the gasket. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Inside the upright cooler at the end of the cook line. The chef discarded the beverage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house dressing 46F made 3/8. Chef discarded . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container with water in hand washing sink on cookline. Cook removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area. Chef replaced soap Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Serviceline

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink. Cook removed drink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wrapped shrimp store over wrapped ribs on speed rack in walk-in cooler. Manager moved ribs. Shelled eggs stored over Swiss cheese. Manager moved eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Stored the beer plugs in hand washing sink in downstairs. manager removed beer plugs. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar Area Manager labeled bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Bar area Manager chained co2 tanks. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while preparing drinks. Manager had employees discarded gum. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk-in freezer. manager moved products to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop, oyster knives and ice scoop. Manager removed all pans of water. Corrected On-Site