OZZIE'S OCEANFRONT RESTAURANT & BAR

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak remove and replace gloves then handled fried calamari without washing hands. Employee washed hands. Corrected On-Site

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. Observed bartender handle fruit garnish and place on drink.

High Priority - Raw animal food stored over or with unwashed produce. Observed case of raw lobsters stored on top of unwashed broccoli in walk-in cooler. Operator stored correctly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over bolognese and lobster bisque in walk-in cooler. Operator stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then pick up a plate of steak without washing hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. On cook line Operator provided. Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale

Basic - Food stored on floor. Observed plastic container of oil on kitchen floor. Box of baking potatoes,cans of tomatoes limes. back of the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle.

Basic - Plumbing system in disrepair. Observed drain pipe leaking on hand washing sink on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus 32F sitting on the table at room temperature.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour on cook line not labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw oysters in the walk in cooler. The chicken was moved. Corrected On-Site

Intermediate - oyster tags not marked with last date served.

Intermediate - oysters tag removed from original container prior to container being emptied.

Basic - Bowl or other container with no handle used to dispense food. In the cook line flip top cooler, in the garlic and oil, a small ramekin was stored inside and used to dispense the food. The ramekin was removed Corrected On-Site

Basic - Food stored on floor. In the dry storage area, a case of raw potatoes were stored on the floor. The potatoes were moved Corrected On-Site

Basic - - From initial inspection : Basic - Carbon dioxide not adequately secured at front entrance to bar. Warning - From follow-up inspection 2025-08-08: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Excessive amounts of ice build up in reach in freezer in the back prep area. Warning - From follow-up inspection 2025-08-08: Observed same. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw salmon not commercially packaged stored above ready to eat French fries. Operator moved French fries to top shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, rice (50F - Cold Holding); beans (45F - Cold Holding). Operator stated placed in cooler less than 1 hour.employee moved items to bottom cooler to chill Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In walk in cooler, oyster tag removed from original container before being emptied. Operator put tag back with oysters. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test for three compartment sink or dishwasher.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees hired less than 90 days are not informed of their health and activities related to foodborne illnesses. Emailed reporting agreement to operator

Intermediate - No soap provided at handwash sink. At handwashing sink on cook line, no soap provided. operator provided soap Corrected On-Site

Intermediate - mussel/oyster tags not marked with last date served. Tags not date marked with last day served. Discussed with operator to date mark tags.

Basic - Food stored on floor. On back line by reach in freezer, fryer oil stored on floor. Instructed operator to store oil at least six inch from floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, in use knives stored between equipment. Operator removed items to clean Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 76°f with in use utensils. Discussed with operator that water needs to be 135°at or above. Discarded water. Corrected On-Site