COASTAL BREEZE

Observed low temperature warewashing machine to have final chlorine concentration of ~10 ppm after 3 cycles. Chlorine sanitizing solution shall have concentration between 50-100 ppm for effective sanitizing of food contact surfaces. Corrective Actions: PIC manually primed chlorine sanitizer and proper concentration was achieved. PIC to call technician to service dish machine so that proper chlorine concentration can be achieved without needing to be manually primed for every cycle.

Observed dead cockroach in warewashing area, several live gnats/flies flying throughout main kitchen and warewashing area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Corrective Actions: PIC to contact pest control company to service facility.

Observed several containers of food/sauces in RIC's and Main Kitchen WIC to be stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: Kitchen employee immediately covered all foods in RIC's and WIC.

Observed server staff actively preparing/portioning cocktail sauce and coleslaw without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrective Actions: PIC to train staff to wear proper hair restraints when actively preparing food.

Observed server staff actively preparing/portioning cocktail sauce and coleslaw while wearing jewelry on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: PIC to train servers to remove any jewelry on their hands/wrists when actively preparing food.

Upon arrival to main kitchen, EHS observed rear entrance door to be cracked open allowing potential entry of vermin. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Corrective Actions: PIC immediately closed rear entrance door.

Wiping clothes were observed not stored in sanitizer between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Note: Wipoing clothes were immediately placed in sanitizer buckets during the inspection.

Observed a reach in cooler with cut leafy greens, hush puppies, and French fries with no covering to prevent overhead contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: The manager will immediately put lids on the containers to prevent overhead contamination.

Observed wet ramekins to be stored stacked on top of each other without proper air-drying measures taken. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: The manager immediately rewashed and created an area to air-dry the ramekins.

Observed mold on fresh strawberries in two containers in the walk in refrigeration unit. 511-6-1.04(8)(a) - Discarding or Reconditioning Unsafe, Adulterated Food, or Contaminated Food(P) (8) Contaminated Food. (a) Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. 1. A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. P 2. Food that is not from an approved source shall be discarded. P 3. Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded shall be discarded. P 4. Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. P COS: The manager immediately discarded the moldy strawberries during the inspection.

Pic failed in his duty to properly monitor violations 2-2D, 4-1B AND 4-2B.

Observed no supply of hand cleaning liquid, powder, or bar soap provided at the hand sink by prep sink 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: The manager immediately had an employee restock the hand sink with liquid soap to ensure adequate handwashing.

Observed hand wash sink with no paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf COS: The manager immediately had an employee restock the hand sink with paper towels to ensure effective handwashing.

Accumulated mold debris was observed on the interior of the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The manager will immediately clean the ice machine at the end of the day to maintain cleanliness of food contact surfaces.

Accumulated mold debris was observed on the interior of the multi use slicer when it was broken down. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Multi use slicer was immediately taken to the dish machine where it was washed, rinsed and sanitized during the inspection.

Observed food debris accumulated on the shelves inside the walk-in cooler. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: The manager will clean the shelving units in the walk-in cooler to prevent contamination of food products at the end of the day.

Some food containers were observed in the kitchen with no labels. Note: Food labels were immediately placed on all food containers.

Accumulated food debris was observed on the shelves inside the walk in refrigeration unit.

The Dumpster at the back of the facility was observed missing a lid. Manager called the company to send another dumpster to the facility.

Observed accumulation of black mold-like substance on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain and wash, rinse, & sanitize interior of ice machine at COB.

Observed accumulation of debris on dish racks. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. Note: PIC will deep clean and/or replace dish racks as needed.

Observed accumulation of grease and food debris underneath equipment in main kitchen. Observed accumulation of black substance on gaskets for walk-in coolers. Observed accumulation of food debris on gaskets throughout main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC will clean and/or replace gaskets as needed.

Observed mop stored in mop bucket preventing air-drying. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Note: PIC rearranged mop to allow proper air-drying.

Observed bottle of water placed in food prep area by chef. Note: Chef removed water bottle immediately. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.