FORKED AT WATERSIDE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0ppm chlorine. Operator swapped out the sanitizer and retreated it at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over chopped lettuce on the cook line and observed raw chicken stored over corned beef in the walk in cooler. Operator moved the raw meats. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a bleach spray bottle stored next to containers of sugar. Operator removed it. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed their paper towel dispensers out of batteries. Operator placed stair papers towels nearby. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine. Observed debris build up inside the dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink stored with dry food and in the walk in cooler. Operator removed them. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food not stored separately in the walk in cooler. Operator removed them. Corrected On-Site Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink without a straw and then handle clean dishes without changing their gloves or washing their hands. Operator had them wash hands and get new gloves. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee and the owners lunches stored with customer food in a reach in and walk in cooler without being labeled. Operator separated and labeled them. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee cooking food with a watch on. Operator had them remove it. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the back hand sink. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed their license expired 12/1/24. Operator renewed the license during the inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaners stored above food and clean dishes in the kitchen. Operator removed the cleaners. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the prep hand wash sink with ice and the bar sink with dirty dishes.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two cooks wearing watches. Operator had them removed them. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing signs at two of the hand wash sinks in the kitchen. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizer bucket stored on the floor. Operator placed it on a shelf. Corrected On-Site Repeat Violation

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. Observed the dishwasher go from dirty to clean dishes without washing their hands. Operator instructed them to wash their hands. Corrective Action Taken

High Priority - Employee washed hands with no soap. Observed an employee wash their hand with just water. Had the employee rehash their hands with soap. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed non-food grade plastic bags in direct contact with tamales in the walk in cooler. Instructed operator on proper procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line in ice: Pooled shell eggs (48F - Cold Holding). Operator stated it had been out for approximately 1hr. Operator placed more ice around it. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Sausage (88F - Hot Holding). Operator stated it had been out for approximately 1hr. Operator placed it on the flattop to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink with dirty dishes inside. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the bathroom doors not self closing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored above clean dishes in the warewashing area. Operator removed the items. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign for the central kitchen hand wash sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple single service articles and coffee filters not stored protected. Operator inverted the single service articles and covered the coffee filters. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed multiple sanitizer buckets stored on the floor of the kitchen. Operator placed the buckets on shelves. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the kitchen exit door blocked by trash cans. Operator cleared the pathway. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sausage in the right side cook line reach in cooler. Operator placed eggs on the bottom. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer buckets stored on the floor of the kitchen. Operator placed buckets on a shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the right side kitchen hand wash sink used to dump ice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the servers ice machine bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on the right side prep table in the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in the walk in cooler. Operator removed food. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed a sticky fly trap stored over bread in the back kitchen hallway. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the walk in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened employee drink in the right side make table reach in cooler on the cook line. Operator removed drinks. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 operator called for service.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 25ppm

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage above prep line held at 71 degrees Fahrenheit, been there for 1 hour. Manager notified of time as a holding sheet and did remove the sausage. Corrective Action Taken

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. 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. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used in a cinnamon mixture on right side of cook line.

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. Thawed ROP fish still in packaging.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Food stored on floor. Food cases on floor in walk-in freezer and hand sink Manager notified.

Basic - Hole in or other damage to wall. Located in dishwashing area, approximately 1x3"

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in cracks behind 3 part sink

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar or prep sink.