SURFCASTER RESTAURANT

High Priority - Live, small flying insects found. Observed one (1) live flying insect in kitchen near server station/end of cook line. Also, observed one (1) live flying insect in dish area.

High Priority - Non-food grade paper/paper towel used as liner for food container. In steam table on cook line, clean wiping cloth towels used to cover heated hamburger buns/tortillas. Employee removed wiping clothes and covered with plastic wrap/lid. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw beef stored in top drawer over raw fish in bottom drawer with no divider between drawers. Operator moved raw beef to bottom drawer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station, half and half (60F - Cold Holding). Jug of half and half left out on counter after use. Operator put half and half back into reach in cooler. Also, in top section of reach in cooler on cook line across from fryers, raw shrimp (48F - Cold Holding); krab/cream cheese mix (50F - Cold Holding); chicken wings (56F - Hot Holding). Employee stated cook hit on/off button with knee so cooler was off. Employee stated all items put in top of cooler 2 hours prior. Employee turned cooler back on and put all items in walk-in cooler to cool quickly. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. On server station, spray bottle of cleaner stored in clean plastic container. Operator moved cleaner and stored in lower cabinet. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At end of server station near reach in freezer, handwash sink blocked by tray stand with plastic container of chips on top. Operator moved stand and chips. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On floor in front of ice machine, ice bucket not inverted. Operator removed bucket from floor and inverted. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on expo table by food, on cutting board of cook line and on server station table near to go cups. Operator discarded all drinks. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in beer walk-in cooler soiled with liquid debris. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In large white container at end of cook line, flour not labeled. Employee added label. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine have build up of white substance that seems to be lime scale/calcium.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three ice buckets near ice machine not inverted. Chef flipped ice buckets over. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on seasoning shelf above prep table. Chef removed glasses from shelf and stored properly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor of beer cooler soiled with juice residue.

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging waist height on oven. Chef removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with dust build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of stand up reach in cooler in front of cook line soiled.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has a pending HACCP plan (status received) but plan has not been approved. Repeat Violation Warning - From follow-up inspection 2025-05-12: HACCP plan has been received but not yet approved. Status of plan will be reviewed at next routine inspection. Time Extended Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly, discarded Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dated 2-22-24 discarded

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing 2-22-23

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar

Intermediate - Handwash sink used for purposes other than handwashing. Handsink on line used to store knife

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chorizo dated 10-11

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken thighs on line stacked to high 46-48 Cut cabbage mix on chart dated 10-19 66f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish stored for hot holding on pan on grill 116f Cooked burgers stored for hot holding on pan on grill 120f

Basic - Stored food not covered. Soups dated 10-18 at 36f not. Covered. In walk in cooler Grits in walk in cooler-dated 10-18 not covered Covered Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for avocado and spoon for ice cream Moved Corrected On-Site

Basic - Plumbing system in disrepair. Prep sink not draining

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in walk in cooler, moved Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice no time marking, time marked Corrected On-Site

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs stored on shelf with clean utensils

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pan stacked wet

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. In soiled blue holder