ONE OCEAN RESORT HOTEL & SPA

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed large pan Dishmachine not sanitizing properly temperature tested at 106F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-12-14: Observed still the same at callback , establishment waiting on parts. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects in warehouse washing area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed container of pepperoni slices dated 11-30-2023. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage being held hot at 98F.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed large pan Dishmachine not sanitizing properly temperature tested at 106F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station next to ware washing without paper towels. Manager provided paper towels for hand sink. 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 collard greens cooked on Sunday without a date mark. Chef placed date mark on collard greens. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizing solution without a label. Chef placed label on spray bottle . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.

Basic - Food stored on floor. Observed open case of bottled water, stored in dry storage on the floor. Chef remove, removed and stored properly . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill area soiled. Observed walk-in cooler and freezer door gaskets soiled.

Basic - Old labels stuck to food containers after cleaning. Observed Old labels stuck to food containers after cleaning. Chef removed old stickers from containers . Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in clean dish ware tub. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed open case of single service cups, stored on floor and dry storage. Cheff removed and stored properly . Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Displayed peeled fruit not covered nor protected on bar counter in customer side. Manager moved fruit behind the bar. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used in direct contact with micro greens on cook line. Reviewed with chef and he removed paper towels from food. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken wings with a 2/4 date marked on the bag in the walk in cooler. Chef stated wings were cooked on 2/4 then stored in the walk in freezer and then moved to the walk in cooler. Chef does not know when where the wings moved to the walk in cooler from the walk in freezer. Chef discarded wings. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (52F); cheddar cheese (49-52F) in main flip top cooler at the end of the cook line near the fryers. Cheese stacked to high. Chef stated cheese was placed in cooler from walk in cooler approximately 30 minutes ago. Chef voluntarily discarded cheese. cooked shrimp (76F) under running water. Chef stated shrimp was placed under running water to defrost a few minutes ago. Chef moved shrimp to walk in freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 115F stored under the heat lamp on cook line. Chef stated mashed potatoes were prepared approximately an hour ago and placed under the lamp to hold hot. Chef began reheating the mashed potatoes cooked spinach and feta pastries (99-115F); cooked chicken (96F) in hot box located in back prep area near the walk in cooler. Chef stated food was prepared and placed in the hot box to hold hot approximately an hour ago. Chef began reheating the food. Corrective Action Taken Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager did not provided proof of employee reporting agreement acknowledgment. Reviewed with manager.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards with deep cut marks that are no longer cleanable in pizza and salad station.

Basic - Employee eating while preparing food. Observed employee eating while preparing cooked shrimp in back prep area near walk in cooler. Manager removed employee from the kitchen. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soiled apron stored on prep counter next to vegetables on cook line. Manager removed apron from the cook line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked chicken wings in walk in cooler. Manager properly separated food. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made Creme brulee made on 12/7 in walk in cooler not consumed within 7 days after preparation. Chef verified 12/7 was the date dessert was prepped. Manager discarded deserts Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled pitcher stored on cleaned equipment shelf under prep table near the walk in cooler. Mixer head soiled with food debris in dessert prep room. Cutting board stained in dessert station on cook line. Meat slicer guard soiled with old food debris. Slicer on prep table near walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwash sink by dishmachine. Chef provided paper towels. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment online menu offers undercooked steaks. Memo governs by establishment missing consumer advisory Warning

Basic - Equipment in poor repair. Stand alone reach in freezer door gasket torn. Freezer located at the end of the cook line

Basic - Floor area(s) covered with standing water. Floor covered with standing water by dishmachine

Basic - Stored food not covered. Uncovered broth containers stored in walk in cooler. Manager covered food containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled on cook line. Cook labeled container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (44F); sliced ham (53F); ricotta cheese (44F); Brie cheese (49F); raw chorizo (48F); crab met (48-49F); shredded mozzarella (45F); shredded cheddar (44-45F); liquid eggs (44-48F) stored in cooler in grill station. Cook stated food has been in cooler since yesterday. Top part of cooler we're food was stored has an ambient temperature of 53F. Food is been stored in double pans not allowing cold air from cooler keep them cool. Chef discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. cut tomatoes (44F); sliced ham (53F); ricotta cheese (44F); Brie cheese (49F); raw chorizo (48F); crab met (48-49F); shredded mozzarella (45F); shredded cheddar (44-45F); liquid eggs (44-48F) stored in cooler in grill station. Cook stated food has been in cooler since yesterday. Top part of cooler we're food was stored has an ambient temperature of 53F. Food is been stored in double pans not allowing cold air from cooler keep them cool. Chef discarded food. See stop sale. 2. shredded cabbage (51F); cooked collard greens (52F); raw steak (47F); raw fish (53F) on ice in reach in cooler in sautee station. Food stored in pans and pans stored on top of ice. Food pans sitting to high and not touching the ice. Cook stated food was brought from the walk in cooler approximately 2 hours ago. Chef placed food in walk in cooler. Chef stated new coolers have been ordered. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are stained and with deep cut marks that are no longer cleanable Warning

Basic - Equipment in poor repair. Dessert stand alone reach in cooler has a torn gasket. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce walk in cooler shelves rusted. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. roasted garlic and oil mix (76-77°F - Cooling) stored at room temperature in appetizer station. Chef stated garlic was roasted and mix with oil between 7:30-9:00am and then placed at room temperature to cool down. It's now 12:30pm and mix is not at 70°F. Chef discarded garlic and oil mix. See Stop sale. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook moving a trash can and then proceeded to make a wrap without changing gloves and washing his hands. After reviewing with cook, he discarded the food, washed hands, and put on new gloves. See Stop sale. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw shell eggs stored over a liquid egg whites in the walk in cooler. 2. Raw bacon stored over fully cooked chicken sausage patties in the walk in cooler. Chef properly stored food in the walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cook moving a trash can and then proceeded to make a wrap without changing gloves and washing his hands. After reviewing with cook, he discarded the food, washed hands, and put on new gloves. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roasted garlic and oil mix (76-77°F - Cooling) stored at room temperature in appetizer station. Chef stated garlic was roasted and mix with oil between 7:30-9:00am and then placed at room temperature to cool down. It's now 12:30pm and mix is not at 70°F. Chef discarded garlic and oil mix. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill station cutting board heavily stained. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses and hat stored on prep counter near grill and sautee station on cook line. Reviewed policy with the manager. Warning

Basic - Floor area(s) covered with standing water. Floor covered with standing water under dishmachine in warewashing area. Warning

Basic - Insect control device installed over food preparation area. Insect light installed above a food rack containing food in back prep area near the walk in cooler. Reviewed policy with manager. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table in dessert station. Reviewed policy with manager. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook putting on a hat then putting on gloves and began to prepared food without washing his hands. After reviewing with cook he washed his hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Smoked salmon (cold smoked) stored over deli turkey in first reach in cooler on the cook line. Manager properly stored salmon. 2. Smoked salmon (cold smoked) stored over salami in walk in cooler. Manager properly stored salmon. 3. A case of opened raw shell eggs stored on top of a bag of liquid eggs in walk in cooler. Manager properly separated eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Raw chicken stored over raw fish in walk in cooler. Manager properly separated meats. 2. Crab cakes made with raw shell eggs stored over raw fish in walk in cooler. Manager properly separated food. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken wings dated 11/20 and 11/28, and Cooked pasta dated 12/8 in main flip top cooler at the end of the cook line. Cook verified dates were the dates food was prepared. Manager discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (47°F; sour cream (46°F); raw tuna (46°F); raw shrimp (47°F); raw scollops (47°F); raw steak (46-47°F) in middle cooler across from pizza station on cook line. Cook stated food was placed in cooler from walk in cooler this morning around 9:30am. Reach in cooler has an ambient temperature of 45°F. Manager moved food to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink faucet Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at the end of the cook line area are stained. Warning

Intermediate - Identity of food or food product misrepresented. Dine in and online Dinner menu advertising: Durham Ranch Grass Fed Bison Burger Durham Ranch Venison loin Wagonhammer Ranch Short Rib Pawnee Springs Ranch Beef Tenderloin. Manager was unable to provide proof that the mention food is coming from the above ranches and that the bison is grass fed. Admin Complaint