DAIQUIRI DECK OF VENICE

Intermediate - Handwash sink used for purposes other than handwashing. Observed their right side cook line hand sink with a water jug inside. Operator removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at the bar hand sink. Operator placed more. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the left side cook line sink. Operator placed more. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed insect control devices stored over their server soda machine and their alcohol storage.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the bar hand sink. Operator put a temporary one there. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing pork in standing water. Operator put it under running cold water. Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in walk-in cooler at end of cooks line. Warning - From follow-up inspection 2025-11-18: Observed walk-in cooler shelves are rusted and pitted Time Extended

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 dishwasher machine chlorine sanitizer at 000 parts per million. Employee fixed hose on machine and retested at 50 parts per million. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter at cooks line by flattop grill 105F. Cook moved butter to double boiler on grill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of bar. Repeat 7-24-24 Repeat Violation

Intermediate - Nonfood-grade basting brush used in food in liquid margarine by panini grill.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 7-24-24 Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-07-25: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe the following items at wait station service counter at cook line. coleslaw (54F - Cold Holding); sour cream (51F - Cold Holding). Countertop cooling unit containing items was not turned on. Employee stated items have been removed from walking cooler one hour prior. Operator and return them to cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of cooked chicken in cooler draws at cooks line and cut fish in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator on all items appropriately. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on wait staff side of cook line on shelf above food and equipment. Repeat 10-20- 2023. Observe operator remove beverages. Corrected On-Site Repeat Violation

Basic - Employee personal items at dry storage room and wait station by office, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat 10-20-23. Observed operator remove personal items from areas. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then grab bin of cut greens sitting on counter, by the inside edge. Observed operator voluntarily dispose of cut greens.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg batter for breaded fried foods on cooks line at fry station(72F - Cold Holding. Operator stated it had been out since 11am this morning. Observed operator voluntarily dispose of egg batter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter for breaded fried foods on cooks line at fry station(72F - Cold Holding. Operator stated it had been out since 11am this morning. Observed operator voluntarily dispose of egg batter.

High Priority - Toxic substance/chemical improperly stored. Observed multiple bottles of chemical cleaner on counter and on top of coffee machine and soda machine at wait station near office.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep area soiled with food debris.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of bar. Observed operator have towels replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen by dish washing area. Repeat 3-10-23 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages and food on shelf above food and single service items at wait staff area across from coffee machine. Repeat 3-10-23 Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at end of cooks line by fry station soiled inside and on handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw coconut shrimp over jugs of salad dressing in Walk-in cooler at end of cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle of daiquiri machines with mold-like substance. Observed employee clean all nozzles. 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. Observed operator has employee health agreement but none are signed.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. Repeat 12-12-22 Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat 12-12-22. Observed operator print and hand license Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on cooks line. Observed operator remove all beverages. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoses for daiquiri machines in equipment rooms behind machines with mold-like substance and slime buildup.

Basic - Ripped/worn tin foil used as shelf cover on bottom of prep table at end of cooks line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 12 quarts of chicken wing in reach-in cooler make table by fryer being held at 78F employee stated they were prepared the night before. Observed operator voluntarily dispose of chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 12 quarts of chicken wing in reach-in cooler make table by fryer being held at 78F employee stated they were prepared the night before. Observed operator voluntarily dispose of chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter on cooks line being held at 105F. Employee state butter hand only been out for 1 hour. Observed employee set up butter in double boiler pan an put on stove and heat to 142F. Repeat 7-22-22. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand sink at bar as dump sink for ice.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar and hand sink by fryer station.Observed operator replace paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.Repeat 7-22-22 Repeat Violation

Basic - Cardboard used to line food-contact shelves in bottom of Reach-in-freezer on cooks line. Observed employee remove cardboard.Repeat 7-22-22. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed operator post current license. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting at dishwasher area. Repeat 7-22-22 Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at hand sinks in kitchen. Observed operator print and post hand washing signs. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning at dishwasher area. Repeat 7-22-22 Repeat Violation

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 dish machine at 000 parts per million sanitizer. Observed operator replace empty sanitizer container and prime machine to sanitizing at 100 parts per million. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over hard boiled eggs and sliced onions in reach-in cooler. Observed employee move shrimp to bottom shelf below ready to eat foods. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes being held at 125F. Observed operator reheat potatoes to 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance at nozzles of soda machines in kitchen and wait staff area.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and observed posting of oysters consumers advisory. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves in dry storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans on shelf at dishwasher area wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach-in cooler on cooks line. Observed employee remove beverage. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil on bottom of shelf at end of cooks line. Observed employee remove foil and clean shelf. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes and then handle clean dishes. Operator had dish washer to rewashed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed butter 89°F (hot holding) in between the grill. Had operator to reheat butter to 168°F(Reheating). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked noodles in the reach in cooler next. Operator placed raw fish under the cooked noodles in the reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the thermometer. Operator cleaned the probe thermometer at the make line. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed shrimp thawing the hand washing sink next to the fountain drink machine. Operator removed and cleaned the hand washing sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked cooked wings in the walk in cooler. Operator placed date mark on the cooked wings. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at the bar. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles on the line.

Basic - Employee eating chips while preparing food on the line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed the wet wiping cloth. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap. Observed server wash hands without using soap. Operator had team member to rewashed hands with soap and warm water. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above soup in the walk in cooler. Operator placed the raw bacon under the cooked soup in the walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47°F - Cold Holding) in the reach in cooler across from the cook line. See stop sale. Operator voluntarily discarded the cut tomatoes. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on prep table in front of the walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed gloves and spray bottle stored inside the hand washing sink near the ware washing station. Operator removed the items from inside the hand washing station. Corrected On-Site

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks on mixture in the reach in cooler. Operator placed date mark on the item that was prepared 09/28/2021. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at the bar. Operator labeled the spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup in the ice container. Operator removed and replaced with ice scooper. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up on the line near the servers station.