OCEAN ROOM RESTAURANT

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving beef carpaccio and some sushi rolls containing raw item not identified on the menu.

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of crushed ice machine, operator removed to dishwashing area. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers at walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at cook line, employee cleaned during inspection. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-02-11: Observed HACCP plan/variance was submitted, but not yet approved. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked pasta dated on 04/27 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site

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. Observe raw tuna packages still on ROP, on shelves at walk in cooler, employee cut packages during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee moved can opener was taken to three compartment sink to wash rinse and sanitize. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked quinoa mix not date marked on reach in cooler at cook line, as per Chef over 24 hours. Chef dated food during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in cooler drawers at sushi station. Employee removed personal drink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding). At cook line.Corrected On-Site

High Priority - Time/temperature control for safety food 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. See stop sale. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding). Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding) as per Chef less than 2 hours, at cook line. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked veggie burgers inside walk-in cooler, Manager rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding)as per Manager less than 3 hours. Employee moved to walk in cooler during inspection. Corrective Action Taken

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

Basic - Working containers of food removed from original container not identified by common name. Observed sushi rice Conor identified, Manager labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the walk in cooler raw fish over oysters. Oysters are served raw. Repeat Violation

High Priority - Time/temperature control for safety food 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. See stop sale. Observed at the sushi rice no time mark Operator discarded the rice Observed the waffle mix with no time mark . Per operator less than 4 hours.

Basic - Bowl or other container with no handle used to dispense food. Observed the spoon in the sal container touching the food. The chef removed the spoon

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic containers stored on the floor of the dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knifes stored i. Standing water Water temperature 80 F Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in the garde manger tall reach in cooler raw tuna over avocado and lemons.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen area ; pancake batter (54F - Cold Holding). Per operator less than 4 hours. Pancakes batter was discarded

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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. Provided the oyster advisory to operator who posted it Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used as scoop in the fruit container. The plastic bowl was removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water. Water temp 81F Water was removed . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage. Garbage was removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on rice and mashed potatoes as per manager cooked from day before.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom doors not self closing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top of pizza oven.