50 OCEAN

Violations (8)

• 22-57-6Critical

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up 3 compartment sink to sanitize utensils.

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up 3 compartment sink to sanitize utensils. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food...raw sausage with bread contacting each other in tall reach in cooler at kitchen. Raw beef above sauce , cheese at walk in cooler . Employee properly stored.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sausage with bread contacting each other in tall reach in cooler at kitchen. Raw beef above sauce , cheese at walk in cooler . Employee properly stored. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours .

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours .

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken**

  High Priority

• 01C-02-4

  Establishment not maintaining mussel tags for 90 days. Missing April.

  Intermediate - Establishment not maintaining mussel tags for 90 days. Missing April.

  Intermediate

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee removed food cleaned

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee removed food cleaned **Corrected On-Site**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink by the Dishmachine. Employee provided

  Intermediate - No soap provided at handwash sink by the Dishmachine. Employee provided **Corrected On-Site**

  Intermediate

• 01C-03-4

  mussel tags not marked with last date served...missing date marked on June

  Intermediate - mussel tags not marked with last date served...missing date marked on June

  Intermediate