The Hive Waterfront Restaurant

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. See stop sale.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. clam chowder (46°F - Cold Holding); meatloaf (45°F - Cold Holding); housemade blue cheese dressing (46°F - Cold Holding); pico mix (46°F - Cold Holding); housemade ranch (46°F - Cold Holding) not prepped or portioned today stored in keg cooler. Per operator items have been stored overnight. sliced ham (51°F - Cold Holding); mozzarella (50°F - Cold Holding); whole milk (50°F - Cold Holding); heavy cream (50°F - Cold Holding); coleslaw (54°F - Cold Holding); blue cheese (51°F - Cold Holding) stored in flip top across from kitchen prep sink. Per employee, items have been stored overnight. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. rice (115°F - Cooling) in covered container at ambient room temperature at warewashing room prep table. Per employee, item has been cooling for 3 hours.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. clam chowder (46°F - Cold Holding); meatloaf (45°F - Cold Holding); housemade blue cheese dressing (46°F - Cold Holding); pico mix (46°F - Cold Holding); housemade ranch (46°F - Cold Holding) not prepped or portioned today stored in keg cooler. Per operator items have been stored overnight. See stop sale. sliced ham (51°F - Cold Holding); mozzarella (50°F - Cold Holding); whole milk (50°F - Cold Holding); heavy cream (50°F - Cold Holding); coleslaw (54°F - Cold Holding); blue cheese (51°F - Cold Holding) stored in flip top across from kitchen prep sink. Per employee, items have been stored overnight.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken breast (121°F - Hot Holding) stored in pan on top of grill. Per employee, item has been held for 2 hours. Employee began reheating to 165°F.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. See stop sale.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above ready to eat to tomatoes in kitchen reach in cooler. Operator reorganized.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw ground beef in walk in cooler.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 50 rodent droppings on floor of dry storage closet. Observed approximately 20 rodent droppings on floor of warewashing room.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 dead roach on floor near prep area. Observed 1 dead roach on floor inside of walk in cooler. Operator discarded.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Walk in cooler floors heavily soiled with food debris.

The inspector came back and found the problems fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Same.
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine Sanitizer bucket 10ppm.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • Intermediate: Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Educated operator.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta walk in cooler, cut tomato/cucumber salad low boy cooler made 8/22. Operator dated marked products.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cook line Flip top: Gorgonzola (46°F - Cold Holding); mozzarella (48°F - Cold Holding); ham (50°F - Cold Holding); Cole slaw (45°F - Cold Holding); Primary walk in cooler: cooked pasta (44°F - Cold Holding); Cole slaw (45 - cold holding); keg cooler: garlic sauce (48°F - Cold Holding); cheese sauce (47°F - Cold Holding); ice bath: Cole slaw (50°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature 1-1.5 hours. Operator iced down and or moved products to freezer.
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 50ppm.
• Food-contact surfaces clean and sanitized
  • High priority: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary- 50ppm) Advised operator to add more quaternary sanitizer.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Ice cooler drain line discharging into hand wash sink. Operator removed drain line from hand wash sink.