SANDBAR@NEWPORT PIER

Intermediate - Handwash sink in kitchen/warewash area not accessible for employee use at all times due to dishes being stored inside. Chef removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense dry rice.

Basic - Cold holding equipment not maintained in good repair with an ambient temperature of 58°F. No TCS foods stored in cooler at time of inspection. Advised Manager Do not store time/temperature control for safety food in this unit until the unit is repaired. Repeat Violation

Basic - Commercially processed reduced oxygen packaged 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 reach in cooler gaskets torn. Repeat Violation

Basic - No mop sink or curbed cleaning facility provided at establishment.

Basic - Observed Various Single-service articles stored on floor in upstairs dry storage area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Chef cleaned. Corrected On-Site

High Priority - Observed raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.

High Priority - Observed 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. As per chef rice had only been out for about 1 hour prior to the start of inspection. Chef added time. Corrected On-Site

High Priority - Observed the following food temperatures greater than 41°F; raw beef patties (45F - Cold Holding); raw mahi (51F - Cold Holding); shredded cheese (67F - Cold Holding) Per chef all food had only been in cooler for about 2 hours prior to start of inspection. Cooler had an ambient temperature of 50°F. Chef instructed employee to remove all foods and place in nearby cooler.

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

Intermediate - No soap provided at handwash sink. Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Observed reach in cooler door in disrepair and off hinges.

Basic - Observed reach in cooler not maintained in good repair with ambient temperature of 50°F. Chef instructed employee to remove all foods and place in near by reach in cooler. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Observed various cases of Single-service items stored on floor in upstairs dry storage area.

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Walk-in cooler with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth sanitizing solution stored on the floor.

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

Intermediate - No soap provided at handwash sink.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Clean plastic containers, pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink removed.

Basic - Standing water in bottom of reach-in-cooler. Located in sushi station.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing in standing water. Chef moved to reach in cooler. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw steak and raw fish being stored on top of cooked chicken breast and cooked lobster.

Intermediate - No tag on/for original container of raw, in-shell oysters. Manager added. Corrected On-Site

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Located in prep area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed case of water being stored on floor in bar area. Chef moved to shelf. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in reach of customers. Chef removed. Corrected On-Site