THE HARBOUR GRILL

Violations (17)

• 03G-04-5Critical

  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 2 pack of Dover Sole, 3 packs of Branzino and 4 packs of Salmon packaged in the establishment using a reduced oxygen method not removed from packaging before thawing.

  High Priority

• 01B-13-4CriticalRepeat

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 pack of Dover Sole, 3 packs of Branzino and 4 packs of Salmon packaged in the establishment using a reduced oxygen method not removed from packaging before thawing. **Repeat Violation**

  High Priority

• 36-36-4

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed ceiling tile missing in prep sushi area.

  Basic

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above ice machine showing water damage.

  Basic

• 36-34-5

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

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above sushi prep area soiled with grease and old food debris.

  Basic

• 32-12-6

  Covered waste receptacle not provided in women's bathroom.

  Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle in employee restroom missing cover.

  Basic

• 29-09-4

  Faucet/handle missing at plumbing fixture.

  Basic - Faucet/handle missing at plumbing fixture. Observed hand wash sink in kitchen missing hot water handle.

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed standing water in front of employee restroom.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed cases of food stored on floor inside of walk in freezer.

  Basic

• 10-17-4

  In-use knife/knives stored in cracks between pieces of equipment.

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between hand wash sink and wall at sushi prep area.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk in cooler soiled with dust debris.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in dish machine area.

  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 machine soiled with black mold-like substance.

  Basic

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sinks at both cook lines with no hot water.

  Intermediate

• 32-04-4

  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

  Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee restroom door is not self-closing.

  Basic