THE DEEP OCEANFRONT RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can, and then continued prepping potatoes in kitchen, without washing hands. Educated employee on proper handwashing procedures, employee washed hands and returned to prep food. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top # 3 // Cheesecake (51F - Cold Holding); Créme Brûlée (51F - Cold Holding); per operator, foods not prepped or portioned today. Foods prepared yesterday and held in flip top cooler overnight. Manager discarded foods. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1 // Raw Shrimp (56F - Cold Holding); Commercially Processed Crabmeat (61F - Cold Holding). Per operator, foods not prepped or portioned today. Foods prepared yesterday and held in walk in cooler, and moved to flip top cooler approximately 2 hours ago. Foods were moved back to walk in cooler to quick chill. In flip top # 3 // Cheesecake (51F - Cold Holding); Créme Brûlée (51F - Cold Holding); per operator, foods not prepped or portioned today. Foods prepared yesterday and held in flip top cooler overnight. Manager discarded foods. See Stop Sale. 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. Hollandaise sauce prepared approximately 30 minutes ago, held at 105 F on prep table. Advised employee to place Hollandaise sauce in steam table to reheat. Hollandaise sauce was placed in steam table. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee up stored on prep table cutting board on cook line. Educated employee on storing personal food away from food preparation areas. Coffee cup was discarded from prep table. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in True reach in cooler at end of cook line. Water was removed by employee. Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary sanitizer stored in buckets at 0 ppm. Manager corrected to 200 ppm. Corrected On-Site Repeat Violation 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. In flip top , Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held overnight in unit.Manager discarded. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top , Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held overnight in unit. Manager discarded. See Stop Sale. In 6 Drawer Cooler, Raw shrimp (55F - Cold Holding);Raw Fish (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit less than 4 hours. Foods placed in walk in cooler to quick chill. In flip top # 1 // Raw Lobster (61F - Cold Holding ) Raw Clams (59F); Raw Calamari (60F - Cold Holding); Cooked Chicken (60F - Cold Holding); Salsa (47F - Cold Holding); Fresh Garlic (46F). Per operator ,foods not prepped or portioned today. Foods held in unit less than 4 hours. Manager placed foods in walk in cooler to chill. In flip top # 2, Raw Shrimp (55F - Cold Holding); Cooked Shrimp (48F - Cold Holding); Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator , foods not prepped or portioned today. Foods held in unit less than 4 hours. Manager placed in walk in cooler to quick chill. 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. Cook did not know cooking temperature of chicken. Educated employee on proper cooking temperature of chicken. Corrective Action Taken Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door in employee restroom. Warning

Basic - Ceiling tile missing. Ceiling tile missing over flip top on cook line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's spectacles stored on flip top prep area. Employee removed spectacles. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing wristwatch whilst preparing food on cook line. Educated employee on wearing jewelry on cook line. Employee removed wristwatch. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Water bottles stored on floor in dry storage room . Manager placed on shelf. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Ice scoop stored with handle down in container of ice in True reach in freezer. Employee placed scoop upright for proper storage. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 83 F on prep table near to cook line. Manager discarded water. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink next to employees' bathroom. Repeat Violation Warning

Basic - Open dumpster lid. Employee closed lid. Corrected On-Site Warning

Basic - Single-service articles improperly stored. Box of plastic cutlery stored on floor at bar. Manager placed on shelf. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Take away containers not inverted at coffee station . Manager inverted. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler # 2 on cook line. Employee removed water from unit. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizing solution at 0 ppm in bucket on cook line. Employee corrected to 200 ppm. Corrected On-Site Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler, thawed salmon 39° held in reduced oxygen package. Warning

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, thawed salmon 39° held in reduced oxygen package.

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 vacuumed sealing fish, sauces and meat. No HACCP plan Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler raw shell eggs stored over panned pasteurized liquid eggs. Operator moved shell eggs below pasteurized. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar reach in cooler; feta (48°F - Cold Holding); cut melon (50°F - Cold Holding); cooked shrimp (45°F - Cold Holding). Operator stated items being held overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; feta (48°F - Cold Holding); cut melon (50°F - Cold Holding); cooked shrimp (45°F - Cold Holding). Operator stated items being held overnight. See Stop Sale. At cook line flip top cooler; sliced ham (58°F - Cold Holding); liquid eggs (58°F - Cold Holding); cut tomatoes (58°F - Cold Holding); cooked sausage (58°F - Cold Holding). Operator stated items held less than 3 hours, filled bags of ice to cool items. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; sausage (109°F - Hot Holding). Operated stated being held less than 2 hours. Moved sausage to fryer to reheat. Corrective Action Taken Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler two oyster tags removed from containers before emptied. Warning