SEA SALT

Personal cleanliness — Inspector Note: Observed employee on their phone with gloved hands in the main kitchen food prep area. COS employee changed their gloves and put their phone away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the seals for the main kitchen RIFs pulling apart from the door. Also, observed the pull-out RIC unable to stay aligned with the tray. CA: Advised PIC to ensure all equipment is maintained in good repair to ensure they are able to cold hold items properly and prevent the contamination of food.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on the equipment in the main kitchen. CA: Advised PIC to ensure that nonfood contact surfaces are maintained clean to sight and touch to prevent potential contamination.

Physical facilities installed, maintained, and clean — Inspector Note: Observed crumby buildup on the floors of the main kitchen around the RIF and grill prep area. Observed grease build up on the hood in the main kitchen CA: Advised PIC to clean the floors and hood more frequently to prevent buildup.

In-use utensils: properly stored — Inspector Note: Observed knives stored in the crevices of main kitchen equipment. CA: Advised PIC to correctly store in use utensils.

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavy dust accumulations on ceiling tiles throughout the main kitchen area. Observed build up on the hood in the main kitchen. CA: Advised PIC to have items cleaned to sight and touch.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the main kitchen handwashing sink blocked with a strainer. PIC stated that the sink was occasionally used for dumping food items. Also, saw straws in the bar handwashing sink. CA: Advised PIC that sinks designated for handwashing should only be used for those purposes.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black buildup on the interior and baffle wall of the ice machine. Observed black buildup on the interior of the main kitchen ice holder. CA: Advised PIC to increase the frequency of cleaning for these units so they are clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed stuffed salmon (47F), penne pasta (45F), steak (47F), and chicken (47F) in the main kitchen WIC stored above 41F. Observed fried rice (47F), lobster (48F), and peppers (50F) in the main kitchen prep top stored above 41F. Observed sliced green tomatoes (49F), shrimp (44F), lobster (50F), and chicken (42F) in the main kitchen prep top above 41F. COS PIC cooled items in their units and discarded those stored overnight in the units.

In-use utensils: properly stored — Inspector Note: Observed bowls without handles stored inside containers of dry goods in the main kitchen area. Corrective action - PIC advised to obtain scoops with handles and store them in the containers with the handles not touching the food, or store scoops outside of the containers on a clean surface. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavy dust accumulations on ceiling tiles throughout the main kitchen area. Observed missing vent grate over warewashing area. Corrective action - PIC advised to have missing vent grate replaced. PIC advised to have detailed cleaning performed on floors, walls, and ceilings throughout the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal items stored with food and clean utensils in the kitchen area. Corrected on site - PIC had personal items relocated to office area. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed unshielded light fixtures throughout the main kitchen area. Corrective action - PIC advised to have missing light shields replaced. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Food stored covered — Inspector Note: Observed uncovered food items at cooking equipment, prep station, and in chest freezers. Corrected on site - wrappings provided for uncovered containers. 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food residue built up on can opener blade. Observed a pink mold-like substance on the interior of the ice machine. Corrected on site - Can opener relocated to 3-compartment sink Corrective action - PIC advised to have interior of ice machine cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

In-use utensils: properly stored — Inspector Note: Observed utensils held in a pot of water with temperature of 120*F between uses. Corrected on site - Kitchen manager relocated pot holding utensils to store on the stove top at 135*F or above. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed knives stored in an unclean area between wall and backsplash behind prep sinks in main kitchen area. Corrected on site - knives relocated to 3-compartment sink for cleaning. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed foil lining shelving in main kitchen area. Corrective action - PIC advised to remove foil and if surface of shelving is not smooth and durable enough to allow for proper cleaning, it will need to be replaced. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood-contact surfaces clean — Inspector Note: Observed food residue and debris on exteriors of food containers on shelving in main kitchen area. Corrective action- PIC advised to clean food containers often enough to keep them clean. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavy dust accumulations on ceiling tiles over food prep and cooking areas in main kitchen. Observed food residue on walls near prep sinks and cooking equipment in main kitchen area. Corrective action - PIC advised to have detailed cleaning performed on floors, walls, and ceilings throughout the kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food stored covered — Inspector Note: Observed several uncovered containers of spices and food items held in reach-in coolers and on prep tables near cooking equipment. Corrected on site - kitchen manager provided wrappings and lids for uncovered containers. 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