The Oceanaire

*10 Chlorine sanitizer concentration, minimum temp.

Repair bar dishwasher sanitizer.

*19 One Inch Air Gap

Provide at least one inch air gap at al drains.

*28 Date marking > 24 hrs,on site,temp 41F

Date mark all food held over one day.

*31 No soap at handsink

Provide soap at each hand sink.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not use foil or cardboard as a liner.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover sll food in WIC/WIF

*39 Store all equipment & utensil covered or inverted

Invert all utensils.

*42 Dirty nonfood contact surfaces

Clean all cooler gaskets.

*45 Drying Mops-air dry

Store mops inverted.

*35 Hair Restraints effective

Employees must wear hair coverings.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

ground beef over seafood move raw fish to the end of the make line raw fish over cooked crab

*42 Nonfood-contact surfaces material

clean exterior of make lines

*02 Cold Hold (41øF/45øF or below)

beef 48* tomatoes 46*

*10 Chlorine sanitizer concentration, minimum temp.

*34 Controlling pests. Eliminating harborage conditions

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping food spills used for no other purpose

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

Chipped WIC door

*39 Store equipment & utensils in a clean, dry place

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

*07 Food safe, good condition, unadulterated, and honestly presented

Remove dented cans

*42 Dirty nonfood contact surfaces

Clean behind walls (cooking station)

*32 Nonfood surfaces-design to be cleaned easily

Remove aluminum and cardboard lining in kitchen

*21 RFSM - Not On Site

NO RFSM ON SITE DURING THE REGULAR INSPECTION

*18 Toxic items labeling-non original container

CHEMICAL SPRAY BOTTLE OBSERVED NOT LABELED ( BAR )

*15 Contact RTE Products w/ Bare Hands

OBSERVED STAFF USING HANDS TO HANDLE FRESH FRUIT MUST USE A SECOND BARRIER

*34 Insect control:prevent dead insects from food

OBSERVED GNATS NEAR DRINK STATION

*42 Dirty nonfood contact surfaces

CLEAN THE WALL UNDERNEATH THE HAND SINK NEAR THE DISH ROOM

*45 Premises shall be maintained in good repair

REPLACE MISSING / DAMAGED LIGHT SHIELD ( NEAR DISH AREA )

*39 Store equipment & utensils in a clean, dry place

OBSERVED KNIFE STORED BETWEEN EQUIPMENT STORE ON A CLEAN SURFACE/ CONTAINER OBSERVED UTENSILS INSIDE OF THE BULK INGREDIENTS

*31 Individual, disposable towels

NO PAPER TOWEL AT THE HAND SINK ( COOL PREP )

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*18 Toxic items labeling-non original container

*31 Individual, disposable towels

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS

*36 Cloths in-use for wiping between uses stored

*29 Mechanical holding unit, thermometer location

*31 Handwashing lavatory - used for other purpose

*06 Discard TCS if date marked exceeds temp & time

Observed expired milk stored in WIC(3/18/20).

*28 Original cont. of RTE/PHF/Day1= day of opening

Must datemark items held longer than 24 hrs for no more than 7 days.

*34 Outer door: solid,selfclosing,tightfitting

Observed gap at back door.

*36 Cloths in-use for wiping between uses stored

Wet cloths must be held in sanitizer between use.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Observed uncovered food stored in the WIC.

*42 Dirty nonfood contact surfaces

Observed dirty coolers(inside).

*47 Other Violations

Need a choking poster in the dining area. “SEC. 17-11.2. ADDITIONAL REQUIREMENTS. [Reserved.] Amend Chapter 17, “Food Establishments” - Page 36 (a) General. All food establishments that provide

*18 Toxic items storage adjacent to food/utensils

*07 Food safe, good condition, unadulterated, and honestly presented

four containers of strawberries and raspberries that had mold

*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

warewash machine is not dispensing the quat sanitizer

*18 Toxic items labeling-non original container

spray bottle unlabeled

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine detected in the bar warewash machine

*37 Storing the food at least 15 cm (6 inches) above the floor

two containers of kary's gumbo roux stored on the floor

*02 Cold Hold (41øF/45øF or below)

maui fish measured at 47 degrees F; salmon measured at 45 degrees F; both were transferred to a more efficient cooling unit

*28 Do not exceed manuf. use by date

gallon of milk, bar area, with a date of 2/4/19

*28 Date marking commercially prepared of RTE/PHF

container of crab claws with a prep date of 8/5/18

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*24 Food Labeling- with common name of the food

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink

*47 Handwashing signage

needed at the designated hand wash sinks

*39 Keep utensils handles upright or protected

ice scoop inside the ice machine

*18 Toxic items labeling-non original container

make sure all the bottles are labeled.

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*45Floor, wall, ceiling - Exposed material

holes/openings in the ceiling tiles

*31 No soap at handsink

no soap, in the dispenser, inside the fish walk in cooler

*27 Cooling, heating, and holding capacities. Equipment

*31 Individual, disposable towels

no paper towels, in the dispenser, at the hand wash sink in the bar.

*02 Cold Hold (41øF/45øF or below)

salmon measured at 53 degrees F; ice placed on top immediately by an employee

*36 Cloths in-use for wiping between uses stored

do not store cloth towels under the cutting boards;absorbent material

*19 Water & Plumbing in good repair- per code

leaking pipes under the hand wash sink in the bar

*39 Keep utensils handles upright or protected

ice scoop should be embedded in the ice with the handle upright

*02 Cold Hold (41øF/45øF or below)

Olives at 50.1 degrees - top of the POUR Olives at 43.3 degrees bottom of the POUR

*31 Handwashing lavatory - accessible

Fish cutting room

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

Spray bottle without a lable Paint stored over a food preparation area Paint stored over the bag in box

*03 Food products not maintained at 135øF or above

Caramelized onions at 99.3 degrees

*32 Equipment and Utensils Multiuse Materials durable

Cups used for scoops

*14 When to wash hands after handling soiled equip/utensil

Dishwasher unloading clean dishes with first washing his hands after handling the dirty dishes

*19 One Inch Air Gap

Ice machines

*36 Cloths in-use for wiping between uses stored

Wiping rags stored outside of refrigeration

*02 Cold Hold (41øF/45øF or below)

Cheese held outside of refrigeration on the cook's line at 57.9 degrees POUR # 1 - fish refrigerator - raw fish at 43.3 degrees in the drawers raw fis

*07 Food safe, good condition, unadulterated, and honestly presented

Expired food products held in the walk in refrigerator dated 07-29-2017

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw oysters stored over cooked sausage

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Seven different people with open beverages at their work stations

*31 Handwashing lavatory - accessible

Fish cutting room

*28 Date marking > 24 hrs,on site,temp 41F

Lack of date marking

*10 Clean Sight and Touch

Washing pots and pans in the dishwasher only - gross food particles left on the clean dishes

*31 Handwashing lavatory - accessible

Fish prep room

*09 Food on display shall be protected from contamination

*02 Cold Hold (41øF/45øF or below)

Raw fish held in a non working refrigerator at 51.3 degrees

*35 Eating food, chewing gum, drinking beverages, or using tobacco