BEACH BREAK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar- Cold hold- sushi bar- diced raw tuna 48F, tuna steak 50F, crab meat 48F, shrimp 49F ( 11:30-2:45 ). Chef placed all items in walk in freezer to reduce temperatures. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Chef stated she ordered the heat measuring devise labels, they have not come in yet. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice 1:00-5:00. Provided establishment with written form. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board at sushi make bar. Employee removed cloths from cutting board.

Basic - Small amount of build up on interior of ice machine near ice chute at top.

High Priority - Stop Sale issued due to adulteration of food product. 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. Walk in cooler- ROP tuna 37. Thawed inside bag. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- breaded station- diced grouper 46F, raw chicken 45F, shrimp 47F (10:00-12:40). Chef placed items in walk in freezer to reduce temperatures. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb on left side of splitter at mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking sink on cook line. Chef removed trash can from sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to provide chlorine test strips for dish machine. Inspector provided strips to establishment. Corrective Action Taken

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

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. Walk in cooler- ROP tuna 37. Thawed inside bag. See stop sale.

Basic - Floors not maintained smooth and durable in walk in cooler and freezer. Floor sinks down when walked on.

Basic - Multiple In-use wet wiping cloths/towels used under cutting boards. At sushi bar and on cook line. No corrective action taken.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving raw tuna and salmon.

High Priority - Stop Sale issued due to adulteration of food product. Cold hold- ROP TUNA 38F. Product thawed inside bag.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Bar- sushi rice 67F.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment corrected menus to reflect advisory on raw fish. Inspector provided a pan advisory for establishment to hang in lobby. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Basic - Food stored on floor. Case of plantains stored on floor in walk in freezer. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in sushi rice.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 soiled wet cloths stored on food contact surface near sushi bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Food stored on floor. Pork carnitas stored on floor in walk in freezer. Employee placed food back on shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in ware washing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cloth used as a food-contact surface under drink dispenser nozzles.

Basic - Floors not maintained smooth and durable in walk in cooler floor. Floor shifts up and down at foot pressure.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.provided establishment with health reporting requirements. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Vents are dusty near dish area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Basic - Stored food not covered. Observed cook bake mushrooms inside walking in cooler not covered. Manager removed items and trash . Corrected On-Site