THE BAY

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

Basic - Floor area(s) covered with standing water. Observed standing water on floor under and in front of make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling vents in prep area with accumulation of dust.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at entrance of cook line with food/liquid residue and wash sink at entrance of walk-in cooler on cool line with 2 fryer pipes inside.

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaged in food prep without hair restraints.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator properly stored scoop with handle during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed large cambro of bacon cabbage cooling overnight in walk-in cooler reading 54F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed large cambro of bacon cabbage cooling overnight in walk-in cooler reading 54F.

Basic - Hole in or other damage to wall, near chemical storage area.

Intermediate - Handwash sink used for purposes other than handwashing. Drink, bottle of dawn, and scrubber stored inside hand hand wash sink. Repeat Violation

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

Basic - Bathroom facility not clean.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables through out kitchen and prep areas.

Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink while employee was washing dishes. Repeat Violation

Basic - Food stored on floor. Mahi-mahi and shrimp stored on floor in walk in cooler. Repeat Violation

Basic - Light shield damaged/in disrepair in prep area.

Basic - No handwashing sign provided at a hand sink used by food employees at 2 sinks on cook line.

Basic - Soiled dry wiping cloth in use. Employee stored dry soil cloths in clothing. Cloths hanging off the back side of employees pants. Multiple dry soil cloths in prep area on prep tables.

Basic - Stored food not covered. Breaded shrimp in walk in cooler uncovered. Cooked wings cooling stored on rack in prep area uncovered. Pork mix uncovered in walk in cooler.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Sushi bar- thawing tuna 79F ( 2:30-2:45 ). Employee added ice to tuna and placed in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.toaster oven at sushi bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand wash sink on prep line.

Intermediate - Handwash sink used for purposes other than handwashing. At bar , glass shelves stored in hand wash sink in sushi area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in back exit room next to 2 compartment sink. Repeat Violation

Basic - Back exit door has a hole at bottom right corner that leads to the outside. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container in ice machine/ice bin. At bar.

Basic - Equipment and utensils not rinsed between washing and sanitizing. At 3 compartment sink.

Basic - Hole in or other damage to wall. Hole in wall near plumbing at back exit room. Wall/ frame around cooler door in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer fan .

Basic - Ice scoop handle in contact with ice. At bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both doors in back exit room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 2 hours. Raw shrimp 44°, braised cabbage 45° at sauté station. Manager voluntarily discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 2 hours. Meat sauce 98°F, reheated at time of inspection, 2nd hot hold temp 160°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet near mobile food unit needs vacuum breaker on all junctions of splitter.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork chops in brine in cooling cooler 44° up to 46° in 1.5 hours. Manager iced at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on back of slicer blade in prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at out side bar hand wash sink. Employee restocked at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displaying expired license 06/2021

Basic - Food stored on floor. Case of hamachi on floor in walk in freezer. Employee removed item from floor. Corrected On-Site

Basic - Hole in or other damage to wall. Missing sheet rock on wall across from beer walk in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line walk in cooler gasket has mold like substance built up.