SEAGLASS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In server drink reach in cooler, two containers of heavy whipping cream (59-60F - Cold Holding). Chef stated they have been there at least overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server drink reach in cooler, two containers of heavy whipping cream (59-60F - Cold Holding). Chef stated they have been there at least overnight. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In beverage walk-in cooler, gallon of milk opened yesterday morning not date marked. Chef added date marking. Corrected On-Site

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

Basic - Floor, walls and/or ceiling soiled/has accumulation of debris. Floor in walk-in cooler soiled with food debris. Also, fan cover in walk-in cooler soiled with dust build up.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink at bar. Chef stated they will have extra handwash signs and will display one immediately. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open lid coffee in reach in cooler at end of cook line over customer food. Employee removed drink. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line reach in cooler soiled with food debris. Also, interior of tray for soda gun at bar has standing liquid.

Basic - Single-service articles not stored inverted or protected from contamination. In server area, stack of to go boxes not inverted. Chef flipped boxes. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Sanitizer container hooked to dish machine was mostly water. Employee changed sanitizer and ran dishwasher multiple times. Rechecked at 100ppm. Corrected On-Site

High Priority - Live, small flying insects found. Observed 3 live flying insects near dry storage/ice machine in kitchen.

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. In pass through window of cook line, pan of fried onion strips held on time not time marked. Employee stated onions were cooked 1 hour prior and time marked container. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching panko bread crumbs in white tub across from walk-in cooler. Chef removed handle of scoop from produce. 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.

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. Warning - From follow-up inspection 2025-03-11: HACCP still in receive (not approved) status. Time Extended - 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 - Displayed food not properly protected from contamination. No protection of omelet station food items. Items removed. Corrected On-Site

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. Dishwasher handled soiled dishes and immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Omelet chef in front buffet area shook hands with guest with gloved hands and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, cut melon, cheese, ham, eggs, salmon, yogurt all 65F. Chef states intention was to hold items on time, however items were not on written plans and were not time marked. All items placed out more than four (4) hours prior. See stop sale. In bar reach in cooler, two containers of milk 51F. Time undetermined of how long items were stored out of temperature control. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, cut melon, cheese, ham, eggs, salmon, yogurt all 65F. Chef states intention was to hold items on time, however items were not on written plans and were not time marked. All items placed out more than four (4) hours prior. See stop sale. In bar reach in cooler, two containers of milk 51F. Time undetermined of how long items were stored out of temperature control. Items discarded. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Canister of butane fuel stored on top of clean bowls on cook line. Butane moved and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler in bar.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in front bar area blocked by tray. Tray removed. Hand washing sink in service area blocked by hanging ice bucket near ice machine. Bucket moved and stored correctly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front bar area. Towels provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored near ice machine. Bottle labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in service area. Bucket inverted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2024.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry food storage shelves are rusted. Cardboard lining dry storage shelf in kitchen.

Basic - Silverware/utensils dried with a towel/cloth. Silverware coming directly from dish machine not fully air dried was dried with towel by two employees I. Dish area. Employees stopped and silverware sent to be washed. Corrective Action Taken

Basic - Single-service articles improperly stored. Case of single use cups stored on floor in back kitchen area.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between Cutting board and table. Moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plunger and towels , moved

Basic - Equipment or utensils not designed or constructed in a durable manner. Cracked container for olives, removed from service Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine lightly soiled with pink substance

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 tanks near back area, moved outside