GEORGE'S AT ALYS BEACH

Basic - Cloth used as a food-contact surface. Cloth stored under salt, pepper and squeeze bottles on cook line near hand wash sink and make bar. Employee removed cloth from food contact surface.. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water near hand wash sink and mop sink. Employee squeezed floor.. Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No chlorine color/concentration chart. Provided establishment with chart by ways of phone photo. Corrected On-Site

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for 3 seconds at wait/ register bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make bar cutting board on cook line is heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times on cook line and near prep sink. 1Sink blocked with trash can other blocked with laundry bag.

Intermediate - Handwash sink used for purposes other than handwashing. Server rinsed out a cup in handwashing sink at wait/ register bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chef stated he checked sanitizer this morning but no septets strip were available upon requests from inspector.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 3 compartment sink quaternary solution is not dispensing. Chef has made a call to technician. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cloth used as a food-contact surface under sauce bottles in reach in cooler near expo station and under dishes at ware washing area. Repeat Violation

Basic - Cutting board at make bar near expo and make bar on cook line have cut marks and are no longer cleanable and heavily soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact surface next to tea pitcher at wait/register bar area. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- lobster meat 78F (11:45-12:30). Thawing in standing water. Chef placed lobster meat in walk in cooler. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees on cook line and in front of reach in glass freezer near desert station.

Basic - Walk-in cooler/freezer wall/door with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloths stored on 3 compartment drain board in ware washing area,

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on top. Of ice bin and side of handwashing sink in wait/ register bar area. Employee removed cloths. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. 2 cloths stored in upright glass cooler under grapes and caramel. Cloths stored under utensils and under season and sauce bottles in salad kitchen. All cloths were removed from food contact surfaces. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2 sets of tongs stored on oven handle on cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth was removed from under cutting board. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49F (9:30-12:30) held at make bar on cook line, raw chicken 57F (9:30-12:30) held in drawer under grill. Employee placed both chicken and tomatoes in walk in freezer to cool to 41F. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Server used plastic cups to scoop ice at wait station then filled them with water to be served to guest.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area. Repeat Violation

Basic - Cloth used as a food-contact surface over bread chips at expo, under water pitcher at wait station, under icing in reach in cooler, under bowl and pan In desert station, and under Tea pitcher in porch wait station. Repeat Violation

Basic - Cutting board at make table on cook line has cut marks and is no longer cleanable.

Basic - Ice bucket/shovel stored on floor between uses. Multiple ice buckets stored on floor at out side ice machine. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - Wall soiled with accumulated grease, food debris, and/or dust on outside of walk in cooler/freezer walls near ware washing area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-make bar- chicken salad 45F ( 10:50-1:07 ). Cold hold drawers- sliced tomato 49F, lettuce 46F (10:30-1:15 ), diced pork 53F, salmon 48F ( 10:50-1:15 ). Chef had employees place all items on ice to reduce temperatures. Corrective Action Taken Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Door frame by bar and kitchen entry in disrepair, wood rot at bottom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cloth used as a food-contact surface in multiple areas under food, under dishes, at expo and at bar under drinks. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drinking in wait station.

Basic - Exterior door has a gap at the threshold that opens to the outside near bar area.

Basic - Floor soiled/has accumulation of debris. Floor in walk in freezer soiled.

Basic - Stored food not covered. Cut melon stored in upright glass reach in cooler and salmon stored in walk in freezer not covered.

Basic - Stove, grill and flat top are heavily soiled and have accumulation of black substance/grease/food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 1 cloth stored on prep table near prep sink and 1 cloth stored on cook line cutting board.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding at make bar- Cole slaw 47F, house made cocktail 45F, pineapple salsa 45F, calamari 51F ( per cook 2.75 hours ). Cold Holding -house made cocktail sauce 72F,roumalade sauce 72F,coleslaw 67F,and house made tarter sauce 73F at room temperature 2.5 hours with out a written plan or time mark. Chef discarded items at time of discussion. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with cloth bin.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cold Holding -house made cocktail sauce 72F,roumalade sauce 72F,coleslaw 67F,and house made tarter sauce 73F at room temperature 2.5 hours with out a written plan or time mark. Chef discarded items at time of discussion. Corrected On-Site

Basic - Cloth used as a food-contact surface in multiple areas in kitchen. Cloths stored over food, under cutting board and utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on 2 food contact surfaces in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on stove and prep table in kitchen. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 4 second.

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. Observed manager not sure when milk container were opened.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using employee hand sink to rinse off a knife.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and back prep area.

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Black rice 49° placed in 1/3 pan with plastic covering and placed in walk in cooler to cool over night. SEE STOP SALE Operator discarded during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black rice 49° placed in 1/3 pan with plastic covering and placed in walk in cooler to cool over night. Key lime pie 48° held in dessert cooler over night. Operator discarded all items during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Key lime pie 48° held in dessert cooler over night. Operator turned temperature down on dial. SEE STOP SALE Operator discarded during inspection.

Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing expiration dates. Operator placed dates on certificates during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bottom shelf in pantry station. Operator moved to locker. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed during inspection. Corrected On-Site