SEASIDE EATERY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked farro (52F - Cold Holding); cooked sweet potatoes (48F - Cold Holding) as per operator less than 3 hours. Operator closed reach in cooler lid to keep it colder. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (74F - Cold Holding) next to ice dispenser. As per operator over 1 hour.

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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lids stored inside HWS, operator removed during inspection. 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. Observed tapioca pearls and falafel patties keeping at room temperature. Provided form and discussed with operator properly procedures. Corrective Action Taken

Basic - Soiled dry wiping cloth in use. Observed at preparation area.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No container installed for catching grease from hood drip tray. Drip pan provided. Corrected On-Site