POOL BAR

Violations (5)

• 03A-02-5Critical

  03A-02-5

  High Priority - Observed the following food temperatures greater than 41°F; sushi bar; raw salmon (50F - Cold Holding); raw tuna (47F - Cold Holding); raw hamachi (46F - Cold Holding); cooked shrimp (46F - Cold Holding); krab meat (47F - Cold Holding); eel (50F - Cold Holding) All were located in sushi cooler in beach bar. Per Manager food had only been in cooler for about 45 mins he further instructed employee to add ice bags to cool food down. **Corrective Action Taken**

  High Priority

• 51-11-4Repeat

  Carbon dioxide/helium tanks not adequately secured.

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

  Basic

• 14-11-5Repeat

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees in beach area bar.

  Basic - No handwashing sign provided at a hand sink used by food employees in beach area bar.

  Basic

• 31A-09-4Corrected on site

  Handwash sink in beach area bar not accessible for employee use at all times due to food strainer stored inside. Manager removed.

  Intermediate - Handwash sink in beach area bar not accessible for employee use at all times due to food strainer stored inside. Manager removed. **Corrected On-Site**

  Intermediate