SEASIDE GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Atosta reach in, cooked chicken stored under raw ground beef. Manager rearranged for proper storage. Corrected On-Site

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 reach in cooler, chili held at (51F - Cold Holding), per operator food not prepped or portioned today, food prepared on Wednesday ( 5 days ago). Manager discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, chili held at (51F - Cold Holding), per operator food not prepped or portioned today, food prepared on Wednesday ( 5 days ago). Manager discarded. See Stop Sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1). In reach in cooler, crabmeat prepared on Saturday, not dated. Manager dated. 2). In reach in cooler, commercially prepared milk, opened on Wednesday, not dated. Manager dated. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled with food debris.

Basic - Food stored on floor. Bucket of pickles stored on floor in walk in cooler downstairs. Manager placed bucket on shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour bin under prep table, stored with handle down in food. Manager placed scoop upright. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager.

Basic - Working containers of food removed from original container not identified by common name. Bin containing white flour under prep table without label. Manager labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm. Operator set up three compartment sink to wash rinse and sanitize.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Commercial can opener soiled with food debris

Basic - Light shield damaged/in disrepair. Light shield missing above prep and dishwashing area.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket 200+ ppm. Employee redid sanitizer bucket with quaternary sanitizer. 200 ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In desert reach in cooler, milk opened more than 24 hours not date marked.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line, sliced tomatoes, shrimp, and shredded cheese held on Time as a Public Health control. No written plan.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on cook line, Mahi 42° and Snapper 42° not removed from reduced oxygen packages. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler, milk not labeled after being opened more than 24 hours.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler on cook line, Mahi 42° and Snapper 42° not removed from reduced oxygen packages. See stop sale. Repeat Violation Admin Complaint

Basic - Food stored on floor. In dry storage, two boxes of fryer oils stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler by dish area, 20 grouper 42°F not taken out of package before thawing 10 snapper 43°F not taken out of package before thawing. Operator discarded See stop sale

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler by dish area, 20 grouper 42°F not taken out of package before thawing 10 snapper 43°F not taken out of package before thawing. Operator discarded Corrective Action Taken

Basic - Food stored on floor. In dry storage, fryer oil stored on floor. Operator moved to shelf Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used a plate instead of scoops Chef discarded plates. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine outside no lock

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled Chef labeled flour Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance - kitchen above the cook line

Basic - Ceiling tile missing- at dry storage area - in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter by kitchen operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over dry storage by cookline- operator moved. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Water bottle in reach in freezer at cookline- operator removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish machine chlorine sanitizer 0ppm. Operator changed bucket. Chlorine 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line sliced tomatoes (80°F - Cold Holding). Tomatoes held in ice bath, ice melted and not reaching product line. Operator stated being held 2.5 hours, moved to refrigeration to chill. Corrective Action Taken

Basic - At walk-in cooler and walk-in freezer floor soiled/has accumulation of debris. Operator asked employee to sweep/mop floor. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At prep table flour storage bin, bowl being used to dispense food. Operator removed bowl. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of cooked pasta and rice at 47/48° cold holding for 2 hours after moving from other cooler. Owner moved to reach in freezer for 20 minutes. Temperature is 42/43° and moved to -41° ambient cooler to cold hold. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At bar, storeroom, walk in freezer and walk in cooler. Repeat Violation

Basic - Food stored on floor. Food cases on walk in freezer floor. Moved to shelf. Corrected On-Site

Basic - Hole in or other damage to wall. At back SW corner of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on pipes at bar area hand sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of 3 reach in coolers in main kitchen. All cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Storage area not maintained clean and organized. At loading ramp/ice machine area outside back door.