OCEAN ONE GRILLE

High Priority - Dented/rusted cans present. See stop sale. One #10 can artichoke hearts of can rack opposite expo station. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at grill placed raw hamburger on grill and changed gloves with out first washing hands. Stopped employee to review hand wash procedures and employee went and washed hands and put on new gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In right fliptop unit lower cooler, packs of raw burgers above open container of hole slaw and bottled dressings and open bag raw steak pieces above open containers of cooked potatoes and sauce. Employee inverted all items to properly separate. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, pomodoro sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked pasta (48F - Cold Holding); butter blend (47F - Cold Holding); feta cheese (46F). Per manager, all items in unit overnight and from commissary delivery on 8-6. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fliptop by grill with top open, upper cooler - sliced swiss (46F - Cold Holding); sliced provolone cheese (47F - Cold Holding). Per employee top open 45 minutes since opening. Items not pulled or prepared today. Employee removed cheeses and placed in lower cooler to rechill. 2) in walk in cooler, pomodoro sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked pasta (48F - Cold Holding); butter blend (47F - Cold Holding); feta cheese (46F) Per manager, all items in unit overnight and from commissary delivery on 8-6. See stop sale. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At flattop steam pan, diced chicken (107F - Hot Holding) 2) At grill steam pan, grilled chicken 112F - Hot Holding) Per employee, both items cooked and placed in pans at 11:30am. Employee moved both items back to heat to reheat for proper hot holding. Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee on cook line could not answer question regarding proper hot holding temperatures. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun noodles and holders at main bar have mold like build up. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by tilt skillet on cook line not working. Manager replaced batteries. Unit working. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up around interior plastic baffle and around door. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of water with straw on top of salad station fliptop. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee backpack hanging by hand sink and working tilt skillet at end of cook line. 2) Employee backpack hanging on shelf by single serve items opposite expo station. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. At middle cook line fliptop, towels under cutting board on unit. Employee removed towels. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal water bottles in bottom of salad station cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Fish filets (38F) thawing in standing water in prep sink at back of kitchen. Employee turned water on to finish correctly thawing. Corrected On-Site Warning

Basic - Water draining onto floor surface. Drain line damaged under hand sink by triple sink and leaking water onto floor. Manager marked temporary do not use until can be reattached properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above container of Cooked breaded chicken in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip tops x3-; Goat cheese (50-55F - Cold Holding); Calamari (55-60F - Cold Holding); Coleslaw (50-55F - Cold Holding. Per Manager food items in unit less than 4 hours. Items not prepared nor portioned today. Observed Dukes reach in cooler unplugged and gasket torn. Chef moved items to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Onion cutter soiled with food debris 2) Can opener soiled in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times.Container stored in hand washing sink in kitchen.Manager removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna not removed from packaging after thawing. Repeat Violation

Basic - Equipment in poor repair. Gasket in Dukes 2 doors torn and disrepair.

Basic - Food stored on floor. Container of oil stored on floor in kitchen. Manager elevated. Corrected On-Site

Basic - Stored food not covered. Ice cream in small chest freezer not covered. Manager covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Chef labeled container of flour during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop on cook line LEFT FLIPTOP UPPER - diced tomatoes (54F - Cold Holding); cooked quinoa (53F - Cold Holding); feta cheese (54F - Cold Holding) LOWER - seared tuna (46F); diced tomatoes (58F - Cold Holding); feta cheese (47F - Cold Holding). Per manager all items in unit approximately 4 hrs. Items removed to walk in cooler and working containers placed in ice to chill. DO NOT USE unit for TCS foods until temperature can be maintained at 41F or lower. Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in salad station cooler reading 70F. Foods in temperature. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler no hot water. Warning

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna still in ROP packaging after being thawed. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and a backpack on shelves with food items by expo station Warning

Basic - Floor area(s) covered with standing water. Along right end of cook line by hand sink. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment left end of cookline. Employee removed knife to be cleaned. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler at right fliptop on cook line. Warning