CHALAN ON THE BEACH

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2026-04-07: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning - From follow-up inspection 2026-04-07: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs over cooked beef. The cook moved the eggs to the bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the dish machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bowls in the hand washing sink at the cook line.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both restrooms. Repeat Violation

Basic - Hole in or other damage to wall. Observed several wall tiles missing by the cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle touching the rice in a container in the walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed several reach in cooler gaskets soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the triple sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed the cook washed his hands for approximately 4 seconds.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen octopus in shopping bags. The chef had the cook put the octopus in food grade bags. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment was both chlorine and quaternary sanitizers and only has quarteary test strips.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both restrooms.Repeat Violation Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at the cook line.

Basic - In-use laddles stored on equipment door handle between uses. The cook removed the laddles. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood and hood filters soiled. Observed the reach in cooler gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed y the triple sink. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed several proteins in direct contact with shopping bags in the upright freezers in the back room. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and fish over onions in the walk-in cooler. The cook moved the fish and chicken to the bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packs (72F - Cold Holding) next to the kitchen entrance . As per the waiter the butter pack were put there around 11:00. The waiter filled the container with the butter packs with ice to give a quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the men's restroom.

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Dishmachine not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The cook set up the triple sink for sanitizing. Corrective Action Taken

Basic - Hole in or other damage to wall. Observed at the cook line.

Basic - Ice buildup in reach-in freezer. Observed in the glass door freezer upstairs.

Basic - In-use ladles stored on equipment door handle between uses. Observed at the cook line. The cook removed the ladles. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filter soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a can sports drink with a straw in the upright refrigerator at the cook line. The cook removed it. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook cutting lettuce with his bare hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen calamari in a shopping bag in the upright freezer at the kitchen entrance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pan with raw beef on top of a pan with sauce in the upright reach in cooler. The cook moved the beef. Corrected On-Site

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cook line. Sign provided. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled throughout the cook line. Observed the hood filters soiled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed different products in shopping bags in the freezers. Observed rice in a trash bag at the steam table. Repeat Violation

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the preparation reach in cooler.

Basic - Floor tiles missing and/or in disrepair. Observed by the dish machine. Repeat Violation

Basic - Hole in or other damage to wall. Observed in the hallway to the walk-in cooler. Repeat Violation

Basic - In-use ladles stored on equipment door handle between uses. The chef removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.n. Observed by the ice machine.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed octopus, sliced tomatoes, raw chicken and sweet potatoes stored in regular "Thank you" grocery bags, inside reach in freezers, at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn (71F - Cold Holding); potatoes (54F - Cold Holding)located on top of reach in cooler, at ceviche prep station, less than 4 hours. Advised to Chef to placed food items into reach in cooler, maintain temperatures at +or- 41F and below. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

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. Emailed employee reporting agreement form to Manager.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink located between prep coolers at kitchen area, when hot water faucet is turned on, unable to take a temperature. Employee turned on hot water valve located under handwash sink, temperatures reached a minimum of 100F and above. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves located on top of chest freezer, near walk in cooler.

Basic - Cutting board has cut marks and stained located at prep coolers, in front of three compartment sink. Repeat Violation

Basic - Floor tiles missing and/or in disrepair located at kitchen area, near dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside handwash sink, located between prep coolers at kitchen area.

Basic - Wall/Cove molding at floor/wall juncture broken/missing leading towards back kitchen area, near walk in cooler.

Basic - Cutting board has cut marks/stained and is no longer cleanable located at prep coolers throughout kitchen area.

Basic - Floor area(s) covered with standing water located under kitchen floor mats. Repeat Violation

Basic - Floor/wall tiles missing and/or in disrepair located at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on hood filters above kitchen cookline. Observed exterior of reach in freezers soiled, located at hallway area of restaurant establishment. Observed kitchen walls stained with food debris located throughout kitchen area. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from under handwash sink located between kitchen prep coolers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes stored on cutting boards and under food containers located at prep tables throughout kitchen area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed regular " Thank you" grocery bags used to store raw chicken, inside reach in freezer at small storage hallway area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter packets (71F - Cold Holding) located next to back wait station area near kitchen entrance/hallway, less than 4 hours. Employee submerged butter container in ice to maintain temperatures at 41F and below. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed different variations of "ceviche" offered on menu, containing raw fish, not identified on menu with an asterisk or symbol indicating items contain a raw or undercooked food ingredient. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink located behind front counter area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located under prep counter near kitchen microwave.

Basic - Floor area(s) wet/covered with standing water located under floor mats at kitchen area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair located near kitchen dish machine.

Basic - Food not stored at least 6 inches off of the floor. Observed large pots filled with fish soup, stored on kitchen floor in front of stairs leading to upstairs dry storage area. Observed a bag of corn kernels stored on floor at upstairs dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice bowls stored in standing water at 78F located on shelving next to steam table unit at kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Provided printed handwash signs to operator. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed rust pitted surface under kitchen prep table, located across from steam table unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulation on ceiling/wall fan above kitchen dish machine. Observed soiled hood filters located above kitchen cookline.

Basic - Single-service articles improperly stored. Observed boxes of container/lid combos, stored on floor at upstairs dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish raw diced (45°F - Cold Holding) located at top of prep cooler. Person in charged placed a bag of ice over fish to cool down to 41°F and less. Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering various raw fish dishes (ceviche) that are not properly identified on menu as containing a raw or undercooked food ingredient.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling in-front of kitchen hood system.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cases of fish in walk in cooler not stored 6" above the floor.

Basic - Floor area(s) covered with standing water. Observed excessive standing water in kitchen in front of three compartment sink. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign on hand sink at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a pink like substance at the corner of the ice machine, where lid rests, located at kitchen area.

Basic - Stored food not covered. Observed in walk in cooler fish in filets and sliced not covered. Person in charge covered the pans. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in front of 3 compartment sink soiled and in need of repair. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink water turned off due to a leak. Person in charge said plumber had already been called out.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth by prep area next to 3 compartment sink not in sanitizer solution.