HARBOUR RIDGE GRILLE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in cook line flip top. Operator reorganized Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pesto date marked 1/25 at pizza. Per operator pesto was frozen and pulled for thawing. Operator discarded, discussed proper date marking with operator Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed in pizza walk in cooler

Basic - Ice buildup in walk in cooler. Observed at condenser in pizza walk in cooler. Operator called for maintenance Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Observed at gaskets at cook line flip top unit

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator moved to sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top cooler, raw shell eggs stored over sliced tomatoes. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cooked mushrooms (47F - Cold Holding); raw hamburgers (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into walk in for quick chill. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line low boy, ROP fish thawed. See stop sale.

Basic - Bowl or other container with no handle used to dispense food. At dry storage, cups used for dispensing in flour and rice. Operator removed. 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. At cook line low boy, ROP fish thawed. See stop sale.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine temperature gauge inaccurate, not sanitizing high temperature of at least 160F. According to DBPR high temperature measurement sticker. Operator will use other dish machine in facility to wash rinse and sanitize dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg salad (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (52F - Cold Holding); cheese (52F - Cold Holding); tuna (52F - Cold Holding); in deli reach in cooler at cook line ; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to different cooler; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (110F - Hot Holding); cooked wings (123F - Hot Holding) next to fryers; as per operator foods out of temperature for approximately 30 minutes ; foods to reheated to 165 F Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Soap dispenser at handwash sink at prep area not working/unable to dispense soap- fixed 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- Mahi fish in drawers at prep area; devised to follow packaging instructions

Basic - Employees with no beard guard/restraint while engaging in food preparation.

Basic - No conspicuously located ambient air temperature thermometer in holding unit- deli unit at cook line

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -red hose in dish area

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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -pizza sauce in walk-in cooler, operator states product thawed on 6/20/2023 and relabeled container Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -multiple tanks at end of staircase

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler gasket lightly soiled

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons and forks on prep table

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -rop grilled chicken in walk-in cooler

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. At dish washing area- Employee handled clean dishes the proceeded to handle dirty dishes- no handwash - educated operator - employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer near cookline- raw Salmon not commercially packaged over French fries at front- operator stored salmon to lower shelf. 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. In walk in cooler- Potato soup date marked10/13- past 7 day shelf life- see Stop Sale.

Basic - Bowl or other container with no handle used to dispense food. At salad station- reach in cooler by cookline- plastic cups used as scoops inside chopped lettuce, spinach and arugula containers- operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table at prep area- operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes with to-go containers stored on floor in dry storage area- operator moved off floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled at dry storage shelf in kitchen- operator labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, gazpacho (52F - Cold Holding); onion soup (52F - Cold Holding); egg salad (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (52F - Cold Holding); sliced cheese (52F - Cold Holding); sliced ham (52F - Cold Holding). Items transferred from malfunctioning cooler this morning. Unable to determine when items went out of temperature. Items discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line cooler #2, sushi rice (64F - Cold Holding). Item prepared less than 2 hours ago and is not time marked for TPHC. Item time marked and emailed TPHC paperwork. At walk in cooler, gazpacho (52F - Cold Holding); onion soup (52F - Cold Holding); egg salad (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (52F - Cold Holding); sliced cheese (52F - Cold Holding); sliced ham (52F - Cold Holding). Items transferred from malfunctioning cooler this morning. Unable to determine when items went out of temperature. Items discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In one Reach-in cooler, deli meats 47-48f, some prepped today, some from yesterday, from Walk-in cooler Less than 4 hours, ice added. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. At one cook Line Hand wash sink. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach, degreaser. Corrected On-Site

Basic - Quaternary sanitizer bucket in Hand wash sink basin on cook line. Was Removed to proper storage. Corrected On-Site