SALTBREEZE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy cooler// raw shrimp (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put food inside reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dump sink strainer stored inside hand wash sink at bar. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw salmon inside walk in cooler. Operator properly stored. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed evidence of water leaking from ceiling vents in front of bar, in dining room.

Basic - Floor tiles missing and/or in disrepair. Observed storm surge grate missing cover inside kitchen, in front of beverage cooler.

Basic - Hole in or other damage to wall. 1) Observed opening around hand wash sink in front of garde manger station, in kitchen. 2) Observed hole in wall in between lettuce coolers at garde manger station, in kitchen.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no lighting provided at dry storage area next to mechanical room in kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor inside walk in cooler.