Offshore

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed ice machines with black slimey build up on interior. Instructed manager to ensure all food contact surfaces are clean to sight and touch. Priority foundation violation 7-38-005 citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Observed tcs foods held at inadequate temperatures ranging from 49-54 f. Instructed manager to ensure all cold tcs foods are held at 41 f and below. Manager discarded 5 pounds wild rice, 3.4 pounds mozarella cheese, 3 pounds chicken breast, 6.5 pounds lobster mix and 3 pounds cooked asparugus ($220) priority violation 7-38-005 citation issued.

Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

Inspector’s note: Observed vacuum packaging machine on site with no haccp plan. No evidence of vacuum packaging found on site. Instructed manager not to use vacuum packaging machines until an approved haccp plan is put in place. Vacuum packaging machine tagged priority foundation violation 7-38-005 no citation.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed 1 cooler with an inadequate ambient air temperature of 54 f. Instructed manager to ensure all cold holding units are held at 41 f and below. Cooler tagged priority violation 7-38-005 citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed bottles of wine placed in ice for consumption at bar area ice bins, instructed not to use ice for consumption for cooling bottles. Priority violation 7-39-005. Ice discarded.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: obstructed hand wash sink at rear prep area, utensils stored in sink basin instructed to keep hand sinks free from any obstruction. priority foundation violation 7-38-030 (C)

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: both bar low temp dish washing machine not sanitizing at final rinse 0ppm obtained on test strips while machine being used. instructed to provide proper sanitizer concentration for final rinse. priority violation 7-38-025. dish machine tagged not allowed to use. must contact the office for CDPH for tag removal request.

Cold food was held above a safe temperature.

Inspector’s note: found Hummus, soft cheese and fried chicken held at improper temp 48.2f-61.4f instructed manager to hold cold TCS at 41f or lower. priority violation 7-38-005. 6lbs of food discarded valued at $25.

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: Observed no employee health policy on site. Must provide written employee health policy for all employees. Priority foundation violation. 7-38-010.

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: Observed no vomit and diarrhea clean up kit/procedure on site. Must provide written procedure for the clean up of vomit and diarrheal events, and corresponding equipment outline in procedure. Priority foundation violation 7-38-005.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no paper towels at hand sink in west bar; no paper towels at pandtry hand sink. Must provide sanitary means to dry hands at all hand sinks at all time. Pic provided during inspection. Priority foundation violation 7-38-030(c). See above violation 6-301.11 for citation.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no handwashing cleanser at hand sink in the west bar. Must provide handwashing cleanser at all hand sinks at all times. Pic provided during inspection. Priority foundation violation 7-38-030(c). Citation issued.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed 0ppm of sanitizer available inside low temperature dish machines in use at the 2 bars (2 machines). Instructed must provide chemical sanitizer for low temperature dish machines. Operator corrected dish machine in east bar, now showing 50ppm of chlorine available. West bar dish machine has been tagged and held for inspection. Priority violation 7-38-025. See above violation 4-501.112 (a:1 & 2)for citation.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed high temperature dish machine in kitchen not reaching minimum hot water sanitization temperature. Found hot water temperature in dish machine @ 156f. Instructed must provide final rinse hot water temperature of a minimum of 180f. Pic modified hot water temperature during inspection. Priority violation 7-38-025. Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: - must provide hand washing signage at all handwash sinks.