TRIPLETAIL SEAFOOD & SPIRITS

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker on hose side of splitter. Chef corrected. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Chef removed and had corrected. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab (47F - Cold Holding); sliced cheese (45F - Cold Holding) in the low boy cold holding unit on the cook line. The operator had proof of a temperature check approximately 2 hours prior to the inspection. The operator voluntarily discarded the cheese and placed ice on the cooked crab. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled near the server station. The operator properly labeled the spray bottle. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at the end of the cook line. Repeat Violation

High Priority - Non-food grade paper napkins used to cover garnishes for food. The operator discarded the napkins. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed romaine lettuce stored in the same container as bagged raw stone crab. The operator voluntarily discarded the lettuce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter in the stand up reach in cooler near the breading station. The operator properly stored the butter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) in the small single door reach in cooler at the entrance to the cook line. The operator stated the pasta had been held for approximately 1 hour. The operator placed the pasta in the walk in cooler. Observed raw shrimp (44F - Cold Holding); raw grouper (44F - Cold Holding) in the walk in cooler. The ambient temperature of the walk in is 37F. The operator will monitor temperatures throughout the evening. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed scampi butter on the cook line held at time as public health control with no time marking. The operator placed a time mark on the butter. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth quaternary solution at 500ppm. The operator discarded the solution. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for raw tripletail not stored above the food in a reach in cooler on the cook line. The operator removed the scoop. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in the walk in cooler.

Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tripletail stored over cooked pasta in the single door reach in cooler opal the entrance to the cook line. The operator properly stored the raw tripletail. Corrected On-Site

High Priority - Raw grouper and raw snapper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method in the walk in freezer. See stop sale. The operator discarded the grouper and snapper. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed grouper and snapper packaged using reduced oxygen packaging method with no HACCP plan.

Basic - Accumulation of debris on top of the warewashing machine. The operator cleaned the top exterior of the dish machine. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for raw grouper not stored above the food. The operator removed the scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 107F standing water on the cook line. The operator placed the utensils held in water on the flat top grill. Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near food products at the entrance to the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat spinach and artichoke dip. The operator properly stored the raw tuna. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for blue cheese on the cook line. The operator removed the ramekin. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored next to metal mixing bowls in the kitchen. The operator properly stored the employee purse. Corrected On-Site Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop used for flour stored on top of a soiled container lid in the breading area. The operator removed the scoops for sanitization. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed clam chowder at 4:15 (101F - Cooling); real cheese sauce at 4:15 (90F - Cooling). Operator stated the above foods were cooked at approximately 12:00. Operator discarded the clam chowder and cheese sauce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw clams stored over ready to eat creamed spinach in the reach in cooler at the end of the cook line. Operator properly stored the raw clams. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clam chowder at 4:15 (101F - Cooling); real cheese sauce at 4:15 (90F - Cooling). Operator stated the above foods were cooked at approximately 12:00. Operator discarded the clam chowder and cheese sauce.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth solution at 400ppm at the wait station. Operator diluted the solution to 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink by the breading station blocked by a trash can. Observed the handwashing sink behind the bar blocked by a wiping cloth sanitizer bucket. Operator moved the obstructions from the handwashing sinks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed metal ramekin with no handle used as a scoop in flour in the prep area. Observed a plastic cup with no handle used as a scoop for raw calamari in the stand up reach in cooler by the breading station. Operator removed the scoops from the food products. 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 backpack stored on a shelf with clean utensils at the entrance to the cook line. Operator properly stored the employee items Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed uncovered container of flour stored underneath soap dispenser at the handwashing sink on the cook line. Operator properly stored the container of flour. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from oven door. Operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line. Operator removed and cleaned the utensils. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with dust. Warning - From follow-up inspection 2023-01-20: Observed ceiling vents still have dust buildup. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walkin Cooler , shell eggs stored over mayonnaise tub. Manager corrected by having employee place eggs on lower shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Emailed manager a time as public health control written plan form. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans wet nesting on the pan storage shelf above triple sink.

Basic - Food stored on floor. Observed in Walkin Freezer , shrimp and bread stored on floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around soda nozzles with food like debris build up.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line blocked by trash can. Operator removed garbage can. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed to go style container in flour. Operator discarded. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal storage pans.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site