DEL MAR (1ST FL)

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. In the reach, pizza station, cooked artichoke (62F - Cold Holding); meatball (57F - Cold Holding); yogurt (58F - Cold Holding); mozzarella (63F - Cold Holding); cooked tomatoes (59F - Cold Holding); cooked mushrooms (58F - Cold Holding); feta cheese (58F - Cold Holding). Operator discarded before determining there was a stop sale. Operator called maintenance at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach, pizza station, cooked artichoke (62F - Cold Holding); meatball (57F - Cold Holding); yogurt (58F - Cold Holding); mozzarella (63F - Cold Holding); cooked tomatoes (59F - Cold Holding); cooked mushrooms (58F - Cold Holding); feta cheese (58F - Cold Holding). Operator discarded before determining there was a stop sale. Operator called maintenance at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located on cookline near walk in cooler. Operator provided hand towels. Corrected On-Site

Intermediate - No soap provided at handwash sink located on the cookline near walk in cooler. Operator provided soap. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut tomatoes (53F - ambient). Per operator tomatoes stored at cook line for one hour. Operator moved cut tomatoes to reach-in cooler. Corrected On-Site

Intermediate - No soap provided at handwash sink near dishmachine. Operator provided soap. 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. Operator has time marks for butter and cheese at cook line; not placed in time as public health control form. Operator placed butter and cheese in time as public health control form. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice bucket not stored inverted or protected near ice machine. Operator stored inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

Intermediate - No cold water provided at handwashing sink at cook line. Only hot water.

Intermediate - No soap provided at handwash sink at cook line. Operator provided soap. 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. At cook line; butter and cheese have time marked without written plan. Provided operator time as public health control form. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Sanitizer bucket stored with bread bags at cook line. Operator removed the bucket to proper storage. Corrected On-Site

Basic - Single-service cup lids box improperly stored at server area. Operator removed the box proper storage. Corrected On-Site

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Un lined copper mugs are used for mixed drinks.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There is no proof of parasite destruction for salmon and snapper that are served raw. Operate received proof of parasite destruction from their purveyor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the make table in the cold food section smoked salmon (48F - Cold Holding). Operator moved the smoked salmon to another cooler and reduced the temperature of the cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the left side and back wall of the crushed ice machine. Operator cleaned and sanitized the walls. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in the reach in cooler at the salad station. Operator removed the spoon. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets on the line.

Basic - Old food stuck to clean dishware on the shelf above the reach in cooler. Chef removed yo be cleaned and sanitized. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Working containers of food removed from original container not identified by common name.