OSTERIA DEL MAR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook finished preparing an order removed gloves and put on new gloves without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over romaine lettuce in the walk-in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board on the preparation reach in cooler soiled across from the walk-in freezer.

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 triple sink and dish machine uses chlorine and the operator has quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the ice machine. Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided via email. The chef printed it and posted it in the dining room. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.

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

Basic - Ice bucket stored not inverted abetween uses. The chef inverted the bucket. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in the second ice machine. The cook inverted the scoop. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a pizza peel on top of the oven. The chef put a clean metal tray on top of the oven and the peel on top. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the men's restroom.

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed a cell phone on a preparation table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Observed a case of to go containers on the floor in the dry storage room. The chef put it on a shelf. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bar tender put the straws behind the bar. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 5 mahi-mahi filets still in the vacuum sealed bag with an internal temperature of 35°F. In the walk in cooler. The chef cut the bags. Corrected On-Site

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Chef provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled at cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in water at 92F. Chef moved container to top of flat grill to increase temperature. Corrective Action Taken

Basic - Observed equipment and utensils not properly air-dried - wet nesting at ware washing area.

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

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no lights at second storage room near back door.

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. Form provided. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a mixer in front of the hand washing sink at the bar.

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 dish machine uses chlorine sanitizer and the establishment only has quaternary test strips.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw. The chef marked the menus with an asterisk. Corrected On-Site

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. Form provided. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a the back of the kitchen. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at the bar. The manager inverted the scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw fish and lobster over ready to eat bread.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed baked potatoes (56F - Cold Holding). As per chef cooked last night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at grill area and prep area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed ready to use drink cups exposed to splash from hand washing sink by ice machine, Manager moved the cup tray. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Employees restroom next to office.

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

Basic - Employee beverage container in ice machine/ice bin. Observed a bottle of milk stored inside ice machine. Manager removed the container and tossed the ice out. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks in cooking area as well as prep area. Manager removed the drinks. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit dood by walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep station. Manager removed the towel. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout the kitchen area

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink next to walk-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet or on use towels not stored in sanitizer solution. Manager removed them. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed hand washing sink next to ice machine mounted on wood not properly sealed.

Basic - Working containers of food removed from original container not identified by common name. Observed food cooker ready to eat not labeled in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table-sausages (53F - cold holding at room temperature ) Buffet-yogurt (51F - Cold Holding) Employee placed inside reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-beans (119-124F - Hot Holding); Employee began to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with debris. Observed soda gun nozzles soiled. Employee cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was placed at hand sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris.

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

Basic - Food not stored at least 6 inches off of the floor. Observed food stored on the floor inside walk in freezer and dry storage room.

Basic - Ice scoop handle in contact with ice. Operator removed scoop. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with debris. Observed top of dish machine soiled. Employee began to clean. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated food debris, and/or dust. Also observed attached equipment to hood with build up dust.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2022-01-14: Time Extended