BURLOCK COAST

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly. Warning - From follow-up inspection 2025-11-19: Reviewed HACCP procedures. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-11-19: Observed same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1 - French toast - cooling 1 hour at 9:45am (49-52F - Cooling) at 10:55am 49-50F. At this rate proper cooling will not occur. Operator moved item to walk in freezer to quick chill. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered cookline, put on gloves and began touching ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handled/touched ready to eat pancakes with bare hand. Reviewed proper procedures server. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - Chicken Demi and beef Demi - reduced oxygen packaged on site - production date 11-14 Walk in cooler - cooked pork - reduced oxygen packaged on site - production date 11-12 Reach in freezer - Cooked pork - reduced oxygen packaged on site - prepared 9-29 Reach in freezer - raw fish at- reduced oxygen packaged on site - no package date/time See stop sale. Warning

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 degrees Fahrenheit. Walk in cooler #1 - sliced turkey (48-49F); cooked potatoes (48-49F); oatmeal (46-47F); chowder (80F); cooked noodles (47-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cut tomatoes (45-47F); cooked potatoes (47-50F). Per operator items held in unit approximately 3.5 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to freezer to quick chill. Cookline - ice bath - whipped cream (50-51F). Per operator item placed in unit approximately 2 hours ago. Observed item on top of ice. Reviewed proper procedures and operator ensured item was properly submerged in ice/water to quick chill. Cookline - left flip top -; cheese (43-48F); cooked broccoli (43-44F). Per operator items held in unit approximately 2 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to walk in to quick chill. Cookline - small glass unit - waffle batter (44-48F); sausage (48-50F); cooked sweet potatoes (48-50F). Per operator items held in unit approximately 2 hours. Observed ice buildup in back of unit. No items prepped or portioned today. Operator moved to walk in to quick chill. Walk in cooler #1 - sliced turkey (48-49F); cooked potatoes (48-49F); oatmeal (46-47F); chowder (80F); cooked noodles (47-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cut cabbage - ambient cooling 20 minutes at 9:35am (50-55F - Cooling) at 10:50am 53-54F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing chicken and beef Demi, cooked pork, raw fish and smoked pork belly. Warning

Intermediate - Some Clam tags not marked with last date served. Reviewed proper procedures. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cookline spatulas stored between grill and wall partition. Operator removed. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - Chicken Demi and beef Demi - reduced oxygen packaged on site - production date 11-14 Walk in cooler - cooked pork - reduced oxygen packaged on site - production date 11-12 Reach in freezer - Cooked pork - reduced oxygen packaged on site - prepared 9-29 Reach in freezer - raw fish at- reduced oxygen packaged on site - no package date/time See stop sale. Repeat Violation Admin Complaint

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pumpkin pancake mix - dated 11-30. See stop sale. Warning

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 degrees Fahrenheit. - Prep area - 2 door Victory - cooked carrots (50F); cooked lentils (48F); tomato sauce (46F); butter (55F); cooked pork (55F). Per operator items held in this unit overnight. No items prepped or portioned today. Observed unit overfilled. See stop sale. - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pumpkin pancake mix - dated 11-30. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - 2 door Victory - cooked carrots (50F); cooked lentils (48F); tomato sauce (46F); butter (55F); cooked pork (55F). Per operator items held in this unit overnight. No items prepped or portioned today. Observed unit overfilled. See stop sale. Cookline - right flip top - pooled eggs (43-44F); pooled egg whites (43-44F). Per operator items held in unit almost 4 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. Cookline - left flip top - cheese (45-50F); cut tomatoes (45-50F); cooked broccolini (45-50F); raw beef burgers (41-44F). Per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. 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. Cookline - glass warmer - cooked potatoes (103F - Hot Holding). Per operator holding 1 hour. Advised operator to reheat to 165F and hot hold at 135F or higher. Operator moved to heat source. Corrective Action Taken Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment reduced oxygen packaging raw fish, hummus, fish dip, raw meats. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 86F - garden manager area. Operator removed. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped tongs on floor - then picked the tongs up and placed on counter and continued food handling. Reviewed proper procedures and employee washed hands/put on new gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - raw fish stored over cooked pasta. Pantry - raw smoked salmon stored over ready to eat dressings in drawer unit. Operator stored all item properly. Corrected On-Site Admin Complaint

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 degrees Fahrenheit. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grab and go - ham wraps (48-50F); turkey wraps (48-50F); yogurt (45-46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - ice bath - whipped cream (50-55F). Per operator item out for less than 2 hours. Observed ice/water solution too low. Operator placed on Time as a Public Health Control. Cookline - left flip top - cheese (41-48F). Per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Advised operator to remove excess and placed in walk in to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Large spoon in cookline prep area hand sink. Operator removed. Corrected On-Site Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Dessert walk in - raw shell eggs stored over ready to eat croissants. Operator stored all items properly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Countertop - raw shell eggs on countertop at cookline - ambient air temperature 80F. Per operator out less than an hour. Operator moved to reach in to quick chill. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP fresh fish and cooked meats. Provided Special Process Guidance to operator. Main Walk in cooler - cooked chicken date marked 3-15 in reduced oxygen packaging. Pantry walk in cooler - hummus in ROP packaging date marked 3-13. Per operator, the process was performed on site. See stop sale. Warning

Intermediate - No soap provided at handwash sink. Prep area hand sink. Operator replaced. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP fresh fish and cooked meats. Provided Special Process Guidance to operator. Main Walk in cooler - cooked chicken date marked 3-15 in reduced oxygen packaging. Pantry walk in cooler - hummus in ROP packaging date marked 3-13. Per operator, the process was performed on site. See stop sale. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. Corrected On-Site Warning

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

Basic - In-use ice scoop stored in visibly soiled container between uses. All scoops. Operator removed all to clean. Corrective Action Taken Warning

Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 78F. Operator moved to heat source. Corrective Action Taken Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

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 degrees Fahrenheit. Caesar dressing 47° in salad cooler overnight. Warning

High Priority - Time/temperature control for safety butter 68°F identified in the written procedure as a food held using time as a public health control has no time marking. Chef stated removed from temperature control 1.5 hours and time mark Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing 47° in salad cooler overnight. All other items in cooler timed. See stop sale Warning

Intermediate - Handwash sink not accessible for employee use at all times. Utensil's stored in a Bain Marie in the hand sink, at cook line.Chef removed Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep station and cook line. Chef refilled the paper towel dispenser. Corrected On-Site Warning

Basic - French fries stored on floor at cook line. Chef removed placed on shelf. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82°F. Operator discarded water. Corrected On-Site Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include address of the establishment that prepared and packaged the food. Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler was inspected in July no certificate available.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beef (45-47°F), date marked 8-30-2021. Per operator item was cooked yesterday and held in walk in overnight. Observed item tightly wrapped. See Stop sale. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine - final rinse 128F. Engineering employee reset booster. Final rinse 160F. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects by oranges at juicing station. Did not observe any small flying insects land on any food, utensils or food contact surfaces. Operator immediately removed flies and cleaned/sanitized the area. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cheesecake batter with raw shell eggs stored over juice in dessert walk in. Operator stored all items properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beef (45-47°F), date marked 8-30-2021. Per operator item was cooked yesterday and held in walk in overnight. Observed item tightly wrapped. See Stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - beef burgers (70-71°F) on rack by grill - per operator cooked approximately an hour prior. Per operator items are partially cooked and will be reheated prior to service. Reviewed Non Continuous cooking procedures with operator and emailed the procedures guidelines. Operator moved items to walk in to cool. Cookline - right flip top - goat cheese (46°F). Observed item in double pan. Operator moved item to freezer to quick chill. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns soiled. Operator cleaned during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk on Footnote. Breakfast and dinner menus. Smoked salmon and tuna. Reviewed menu update with operator. Repeat Violation Warning

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill - utensils is 100F water. Operator moved to heat source. Expo area - spoons in standing water 68F. Operator removed. Corrected On-Site Warning

Basic - Stored food not covered. Chocolate ice cream in dessert freezer. Operator properly covered. Corrected On-Site Repeat Violation Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.