OPEN SEA RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ceviche, fish at reach in cooler near triple sink. Advised manager to store products properly.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Person in charge provided paper towels.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water At 76F at cook line. As per person in charge for less than 30 minutes.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Also Observed MFDV entrance door open at time of the inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar near blender.

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2025-10-16: During callback inspection person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Time Extended

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. Observed employee was on the phone and then engaged in food preparation without washing his hands. Employee was coached.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee did not know how to sanitize utensils.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above French fries inside the reach in cooler.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee did not know how to sanitize utensils. Employee was coached.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No hot running water at three-compartment sink. Observed water reach 77°F at 3 compartment sink.As per employee water heater was unplugged. Employee plugged water heater and water reached 87°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towel.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment sell ceviche and they do not have customer advisory. Consumer advisory was provided to operator. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and glasses stored in preparation table next to fish soup.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed onions and lemons stored on the floor. Employee removed them. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Operator placed the decal. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 3 opened employee beverages stored inside the reach in cooler. Employee discarded them. Corrected On-Site

Basic - Stored food not covered. Observed all foods not covered inside the reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Consumer advisory was provided. Corrective Action Taken

Basic - Equipment in poor repair. Observed grill is rusted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.