LANDSHARK BAR & GRILL

Basic - Cutting board at small make table has cut marks and stains and is no longer cleanable. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in a frying pan on stove. Employee removed food, placed in a to go container and label food during inspection and placed in employee bin. Corrected On-Site

Basic - Floor area(s) covered with standing water in walk in cooler. Repeat Violation

Basic - Floors not maintained smooth and durable in walk in cooler. Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Cold hold drawer- reduced oxygen packaged salmon 38F thawed in sealed bag.

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. Cold hold drawer- reduced oxygen packaged salmon 38F thawed in sealed bag. See stop sale.

Basic - Cutting board soiled and has cut marks and is no longer cleanable at small make bar on cook line. Repeat Violation

High Priority - Food with mold-like growth. #2-Walk in cooler- sliced Swiss cheese 39F. Cheese has mold. See stop sale.

Basic - Ceiling/Wall tile shows damage or is in disrepair above #1- walk in cooler.

Basic - Floor area(s) covered with standing water in #1- walk in cooler. Repeat Violation

Basic - Floors not maintained smooth and durable in #1- walk in cooler near walk in freezer door.

Basic - Ice buildup in walk-in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Stored food not covered. Upright freezer- coconut shrimp, breaded cod, veggie burgers ( not covered). Employees placed lids over cod and shrimp and wrapped veggie burgers. Corrected On-Site

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp 63F held in walk in cooler after thawing (11:00-12:30).

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. ROP tuna and ROP salmon thawed in package and held cold in drawers on make line and in walk in cooler. Employee removed fish from packages and labeled pans at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side.

Basic - Ceiling tile missing over soda dispenser in wait station.