DOUBLETREE BY HILTON OCEAN POINT RESORT & SPA - VIEW RESTAUARNT

High Priority - Time/temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per chef rice had only been out for 1 hour prior to start of inspection. Manager added time. Corrected On-Site

Basic - Observed various foods stored on floor in walk in freezer. Chef moved to shelf.

Basic - Standing water in bottom of reach-in-cooler in front of fryer. Repeat Violation

Intermediate - Handwash sink not accessible due to water hose being connected to nozzle. Manager called engineering to remove. Advised that all handwashing sinks shall be accessible at all times for employee use. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Manager has work order and awaiting company to come and repair. In the interim establishment is using 3 compartment sink for warewashing. Triple Sink (Quaternary 200ppm).

Basic - Hood filter missing from automatic fire suppression/exhaust system. Manager added. Corrected On-Site

Basic - Observed cases of various Single-service articles stored on floor in dry storage area. Manager moved to shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Manager instructed employee to clean. Corrected On-Site

Observed fryer producing grease laden vapors/smoke installed on outside of hood suppression system located in kitchen area. Notified Fire AHJ. For reporting purposes only.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Observed cloth lining pan of sushi rice. Advised chef and he moved. Corrected On-Site

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

Basic - Equipment in poor repair. Observed prep table in disrepair and being held up by a brick.

Basic - Food stored on floor. Observed cases of sodas on floor in dry storage area. Manager instructed employee to move to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Located in walk in cooler.

Basic - Ceiling tile missing. Located throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer soiled with grease buildup.

Basic - Standing water in bottom of reach-in-cooler. Located next to fryer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of various ready to eat foods in reach in freezer. Chef rearranged. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area. Chef added. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Chef ran the machine but guage would not move pass 90°F. Dish machine is a high temperature machine.

Basic - Standing water in bottom of reach-in-cooler. Located in front of fryer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table in kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located above dishwasher.

Basic - Food stored on floor. Observed pan of raw pork being stored on floor in walk in freezer. Chef moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment and shelves soiled with accumulated grease buildup.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various cooked not date marked. As per manager all were prepared on site more than 24 hours ago.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed bag of onions being stored on floor in walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in prep area.

Basic - Standing water in bottom of reach-in-cooler. Located in front of stove.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering poached eggs in several menu items menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

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

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour. Manager removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor in walk in cooler soiled with accumulated food debris.

Basic - Food stored on floor. Observed various foods being stored on floor in walk in freezer.

Basic - Light shield damaged/in disrepair. Located throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment and reach in cooler gaskets soiled with accumulated food debris.

Basic - Standing water in bottom of reach-in-cooler. Located in front of fryer.

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

Basic - Floors not constructed to be easily cleanable. Observed Observed grout missing on tile throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with grease buildup.