Deering Bay 19Th Hole

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 chlorine was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cut onions inside the reach in cooler. Employee placed raw shell eggs at the bottom. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 packages of tuna no longer frozen and not removed from reduced oxygen package.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two soiled soda gun nozzles with mold like substance at the bar. Employee leaned them. **Corrected On-Site**

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

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. Observed cooked pork date marked on 3/4. As per employee food was frozen and it was removed from walk in freezer yesterday morning. Employee was coached how to properly date mark the food when it is thawed and held at refrigeration temperatures again.

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. Observed 2 packages of tuna no longer frozen and not removed from reduced oxygen package.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line. Also observed a fan stored above dishwasher machine soiled with dust and grease.**Repeat Violation** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on preparation table . Employee removed it. **Corrected On-Site**

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Employee with no hair restraint while engaging in food preparation. Observed some employees with no hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC across from cook line. **Repeat Violation**

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed across HWS. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside cook line drawers reach in cooler soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed across from hand sink at kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the refrigerated drawers beneath the prep table at cook line observed cheese (50 F - Cold Holding); cut lettuce (49 F - Cold Holding), as per chef for less than 4 hours, employee started transferring the food to another working cooler to rapidly cool. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade solid, manager removed it and took it to the dish washing area to be cleaned. **Corrective Action Taken**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with grease buildup, oven located at the cook line.

Basic - Reach-in interior/shelves have accumulation of soil residues, at kitchen entrance.