OCEANSIDE DINING ROOM

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

Basic - Food storage container lids cracked or broken.

Intermediate - Handwash sink not accessible for employee use at all times. -items stored in handwashing sink by dish machine. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -by dish machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup at 104°f in hot holding cabinet. In cabinet 2 hours. Operator put on stove to reheat. Reheated to 188°f

Intermediate - Can opener soiled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -half and half creamer -diced tomatoes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes 44-45F inside pan on top section of makeline cooler stacked on top of separate pan not allowing -half and half creamer(bulk cartons) 47-48F overnight per chef inside server expo cooler. See stop sale. Chef discarded during inspection. -chef called maintenance immediately to look into unit, using.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -thermometer on cooler below flat top

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Water heater being replaced at time of inspection. Work completed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef Wellington. Corrected On-Site

Basic - Ceiling tile missing above ice machine.

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

Basic - Food storage container/container lid cracked or broken. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment and utensils not properly air-dried - wet nesting. 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. Feta cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tcs sauce, shrimp and sausage at 44°f in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage.