OCEANSIDE MARKETPLACE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (124F - Hot Holding); chicken empanadas (121F - Hot Holding) in hot box at back kitchen area. Per operator, foods out of temperature for approximately 2 hours. Hot box was turned off. Operator turned hot box back on to reheat empanadas to 165F for hot holding. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged sandwiches stored in display case, prepared onsite, without address of establishment on label.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed beef empanadas (127F - Reheating) since 9:00am, at 11:20am. Empanadas did not reach 135F for hot holding. Operator turned up hot box heat to reheat to 165F for hot holding. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Bar Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor at bar. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In grab in go cooler, turkey cheese sandwiches (48F); cobb salads (46F). Per employee in unit 2 hrs. Excess moved to reach in cooler to rechill. Cooler ambient temperature 38F. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Self serve milk at counter missing time mark. Per employee refilled 30 minutes. Time mark added until 4:45pm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One Soda nozzle at bar has mold like buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Right hand sink at bar blocked by tip bucket. Bucket removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at bar hand sink not operating properly.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on left side wall of ice bin.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in side store room not secured.