SURF CLUB PATIO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw mahi stored over cooked eggplant, removed from original packaging in walk in freezer. Raw fish and raw salmon, both removed from original packaging, stored over bags of french fries. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, plastic bag of frozen raw mahi over closed container of ready to eat ice cream. Operator relocated the ice cream. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test kit or irreversible thermometer for high temperature dish machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have dust build up through kitchen area. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door has exposed insulation visible through separating metal plates.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door standup reach in cooler has mold like substance on the door gasket.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in coolers on the main cook line.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. No approved HAACP plan for vacuum packaged raw animal products. Inspector provided HAACP template. Corrective Action Taken

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment has cooked vaccum packaged collard greens in the walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gaskets have build up of mold like substance. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine present at time of inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on the ceiling vents and surrounding tiles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic container stored not inverted or covered on the top shelf of the metal storage shelf closest to the walk in cooler. Operator inverted the plastic container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table at the entrance to the main prep line. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment in poor repair. Walk in freezer door has a torn door gasket and a build up of ice on the walk in freezer door.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on clean prep table at the server pass through window.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on the slicer in the prep area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance spots on the deflector plate of the bulk ice bin.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom of the reach in cooler on the main cook line.

Basic - Food stored on floor. In prep room to the side of the main kitchen line, jugs of fryer oil stored on the floor. Operator relocated to proper storage shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table corner closest to the main kitchen line, scoop stored in single service plastic container of water at ambient air temperature. Operator relocated the scoop from the standing water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind the bar, the middle soda gun has build up of mold like substance at the base of the soda nozzle where the soda gun sits in the bar holster. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On main cook line, sanitizer solution stored on the floor opposite the flat top grill, operator relocated the sanitizer solution to the proper storage location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer in prep area has build up of food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Tongs stored in hand washing sink.

Basic - Cutting board has cut marks and is no longer cleanable. On main cook line cutting board has grooving.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked floor tiles on side of main 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. In bulk sugar container, handle not stored above food, employee stored the scoop properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets build up of mold like substance and debris.

Basic - Single-service articles improperly stored. Single service napkins/cups stored on floor by end of kitchen line. Employee relocated single service items. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink faucet leaking.