LULU'S OCEANSIDE GRILL

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -handled soiled items from customers at dish station, rinsed hands off for brief duration

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. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooke mushrooms

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed mushrooms 48-50F, sliced cheese 49F inside drawer under grill. Manager stated mushrooms prepared day prior, see stop sale. -cooked shrimp for bloody marys, 47F inside beverage cooler in bar out front from prior

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at end of cook line

Intermediate - Handwash sink used for purposes other than handwashing. -employee in cook line straining cooked shrimp into hand sink basin

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

Intermediate - Identity of food product misrepresented. -blue swimming crab used for menu item "WOK BLUE CRAB". Advised to consider FDA fish list. Blue swimming crab - Portunus pelagicus Blue Crab - Callinectes sapidus -"BLUE CRAB" Is a specific species of crab/fish. OperatoR advised that callback inspection shall occur to recheck menu along with dish machine functionality. Warning** Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -inside cooler under grill

Basic - Cutting board has cut marks and is no longer cleanable. -across from fry station

Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook

Basic - Food not stored at least 6 inches off of the floor. -walk in freezer -can on floor next to can rack

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open can of juice/drink inside lowboy above bag of fried foods. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over poke sauce in walk in cooler. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Spinach dip in walk in cooler 4-27-2023. Corrected On-Site Warning

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. All items in cooler overnight. pico de gallo (54F - Cold Holding); artichoke (50F - Cold Holding); raw shrimp (54F - Cold Holding ); mussels (53F - Cold Holding); pasta (53F - Cold Holding); cooked brussel sprouts (53F - Cold Holding); pot pie mix (51F - Cold Holding); cream sauce (58F - Cold Holding); butter milk (57F - Cold Holding). - front line low boy unit, milk 52F, placed overnight. Operator discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make line unit pico de gallo (54F - Cold Holding); artichoke (50F - Cold Holding); raw shrimp (54F - Cold Holding ); mussels (53F - Cold Holding); pasta (53F - Cold Holding); cooked brussel sprouts (53F - Cold Holding); pot pie mix (51F - Cold Holding); cream sauce (58F - Cold Holding); butter milk (57F - Cold Holding). - front line low boy unit, milk 52F, placed overnight. Operator discarded. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach stored on food shelf over food preparation table. - floor cleaner stored over tortillas in food storage area. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with last date. Corrected On-Site Warning

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline makeline cutting board stained with food debis. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach stored on food shelf above food preparation table, not labeled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on kitchen table top. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses and watch stored on food storage shelf at rear food storage area. Warning

Basic - Floor area(s) covered with standing water, under TRUE reach in cooler at food preparation area. Warning

Basic - Food employees with no hair restraint while engaging in food preparation. Warning

Basic - Food storage container/container lid cracked or broken. Warning

Basic - Kitchen Floor soiled/has accumulation of debris, under equipment. Warning

Basic - Kitchen ceiling shows damage or is in disrepair. Warning

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, salad station. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - sides of fryers laden with grease . Warning

Basic - Ripped/worn tin foil used as shelf cover for food preparation table . Warning

Basic - Standing water or very slow draining water in handwash sink. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust, by TRUE double door reach in cooler Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. -Flour rolling bin unloaded in food preparation area. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream and tropical slaw between 55°f and 56°f. In cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp and chicken at 44°f in reach in cooler. Operator moved items to another cooler. Sour cream and tropical slaw between 55°f and 56°f. In cooler overnight. Warning

Intermediate - Knife stored in hand wash sink. Corrected On-Site Warning

Intermediate - Mussel not marked with last date served. Repeat Violation Warning

Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - No soap provided at handwash sink, bar area. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning