SANDCASTLES RESTAURANT

High Priority - Stop Sale issued due to adulteration of food product. Vacuumed sealed packaged diced tuna 37F. Repeat Violation

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. Diced tuna 37F. Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- ROP Tuna 36F thawed in side bag.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket- quaternary solution 450-500 PPM. Chef had employee correct to 200 PPM. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pizza cutting knife/blade stored on hand wash sink at pizza bar. Chef had employee remove knife and send to warehouse washing location. 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. Walk in cooler- ROP tuna 36F thawed in packaging . See stop sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few ceiling tiles dusty at entrance of kitchen. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on food contact surface. Chef removed cleaner and sanitized food contact surface. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Chef called maintenance to come and repair freezer. Corrective Action Taken

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided chef with health reporting form and requirements. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar- miso soup 110F ( 2:45-3:51). Chef reheating soup to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand sink at bar area. Chef removed strainer from sink. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents dusty in ware washing area.

Basic - Drain cover(s) missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf near silver ware. Chef had employee remove bag. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Chef removed scoop and sent to ware washing area. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in ware washing area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored in hand wash sink in sushi bar area. Employee removed scrubber from sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees in wait station. Manager printed and hung hand wash sign. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On smoked salmon served on breakfast menu and on sushi menu. Operator went to website and printed during inspection. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200 chlorine Operator dumped out and made new solution with quaternary. Quaternary 200 ppm Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu not identified. Smoked salmon on Philadelphia roll on sushi menu not identified. Operator printed new menus with identifiers and discarded old menus during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Drink lids stored improperly in bar area and in wait station area. Operator flipped them over during inspection. Corrected On-Site