6: 220 A food handler was observed drinking from an uncovered beverage container while in a prep area. Employees in prep areas need to drink from a closed container. Person in charge instructed employee to remove open cup. Corrected at inspection. Corrective Actions: Employees in prep areas need to drink from a closed container. Person in charge instructed employee to remove open cup. Corrected at inspection.
8: Employee observed washing hands in 3 compartment sink. Employees may not clean their hands in a sink used for food preparation, utensil washing. Employee washed their hands in the designated hand wash sink. Corrective Actions: Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.
10: Employee hand sink in upper bar area is being as a dump sink. A handwashing sink may not be used for purposes other than hand washing. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
21: 0820 (A1) Lobster ginger sauce was below required minimum hot hold temperature of 135. Maintain hot held time/temperature for control safety foods at 135F or above. Person in charge instructed employee to reheat lobster bisque sauce. Corrective Actions: Maintain hot held time/temperature for control safety foods at 135F or above. Person in charge instructed employee to reheat lobster bisque sauce.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
oysters, fried
182 °F
Cooking
shredded cabbage
53 °F
Cold Holding
hams, sliced
42 °F
Cold Holding
linguine sauce
46 °F
Cooling
lobster ginger sauce
165 °F
Reheating
cole slaw
48 °F
Cold Holding
oysters, raw
37 °F
Cold Holding
chowder
158 °F
Hot Holding
lobster ginger sauce
132 °F
Hot Holding
tomato, cut
39 °F
Cold Holding
chicken wings
40 °F
Cold Holding
melon, cut
41 °F
Cold Holding
rice
136 °F
Hot Holding
salmon
148 °F
Cooking
rice
61 °F
Cooling
unsalted butter, walk-in
40 °F
Cold Holding
gumbo
138 °F
Hot Holding
lemon caper sauce
139 °F
Hot Holding
rice
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
main floor bar low temperature dish machine
chemical
100
chlorine
111 °F
kitchen low temperature dish machine
chemical
50
chlorine
upper floor bar low temperature dish machine
chemical
50
chlorine
124 °F
3 compartment sink
chemical
200
quaternary ammonia
135 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
