POOL KITCHEN

Violations (8)

• 08A-04-5CriticalCorrected on site

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored over case of cantaloupes in walk in cooler. Chef placed raw shell eggs in correct storage order. **Corrected On-Site**

  High Priority

• 10-14-5Corrected on site

  Ice bucket/shovel stored on floor between uses.

  Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor at entrance of kitchen. Chef placed bucket on shelf. **Corrected On-Site**

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf above 3 compartment sink.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Chef placed wet wiping cloth in sanitizer bucket.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

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

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment is utilizing sushi rice under time as a public health control with no written form. Form was provided via email.

  Intermediate

• 22-20-5

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

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

  Basic

• 03G-50-1

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

  Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment is utilizing reduced oxygen packaging for fish, meat and poultry with no approved HACCP plan.

  Intermediate