Seaglass

High Priority - Live, small flying insects found. Observed 3 live flying insects near dry storage/ice machine in kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Sanitizer container hooked to dish machine was mostly water. Employee changed sanitizer and ran dishwasher multiple times. Rechecked at 100ppm. **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In pass through window of cook line, pan of fried onion strips held on time not time marked. Employee stated onions were cooked 1 hour prior and time marked container. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching panko bread crumbs in white tub across from walk-in cooler. Chef removed handle of scoop from produce. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with dust.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has a pending HACCP plan (status received) but plan has not been approved. **Warning** - From follow-up inspection 2025-03-11: HACCP still in receive (not approved) status. **Time Extended** - From follow-up inspection 2025-05-12: HACCP plan has been received but not yet approved. Status of plan will be reviewed at next routine inspection. **Time Extended** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has a pending HACCP plan (status received) but plan has not been approved. **Warning** - From follow-up inspection 2025-03-11: HACCP still in receive (not approved) status. **Time Extended**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In pass through window, fried onions have no time marking. Onions removed from temperature control approximately 1.5 hours prior. Onions time marked. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner stored on rack next to clean plastic lids in dish area. Bottles moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill on cook line, cheese, sour cream remoulade, chipotle sauce, and marinara sauce 51F. Items placed in cooler approximately 2.5 hours prior. Items moved to walk in cooler to cool. In reach in cooler behind bar area, quiche, milk 51F. Door for reach in cooler constantly opened during lunch. Items moved to walk in cooler to cool . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has a pending HACCP plan (status received) but plan has not been approved. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in front of flip top coolers on cook line have cut marks and are stained. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in shelf over prep area in kitchen. Bottle moved and stored correctly. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler behind bar area, container of employee food not segregated or identified. Food placed in pan marked employee food and segregated. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine near dish area. Bucket inverted. **Corrected On-Site** **Repeat Violation**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Omelet chef in front buffet area shook hands with guest with gloved hands and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes and immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**

High Priority - Displayed food not properly protected from contamination. No protection of omelet station food items. Items removed. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Canister of butane fuel stored on top of clean bowls on cook line. Butane moved and stored correctly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, cut melon, cheese, ham, eggs, salmon, yogurt all 65F. Chef states intention was to hold items on time, however items were not on written plans and were not time marked. All items placed out more than four (4) hours prior. See stop sale. In bar reach in cooler, two containers of milk 51F. Time undetermined of how long items were stored out of temperature control. Items discarded. See stop sale.

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. On buffet, cut melon, cheese, ham, eggs, salmon, yogurt all 65F. Chef states intention was to hold items on time, however items were not on written plans and were not time marked. All items placed out more than four (4) hours prior. See stop sale. In bar reach in cooler, two containers of milk 51F. Time undetermined of how long items were stored out of temperature control. Items discarded. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler in bar.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in front bar area blocked by tray. Tray removed. Hand washing sink in service area blocked by hanging ice bucket near ice machine. Bucket moved and stored correctly. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front bar area. Towels provided. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored near ice machine. Bottle labeled. **Corrected On-Site**

Basic - Single-service articles improperly stored. Case of single use cups stored on floor in back kitchen area.

Basic - Silverware/utensils dried with a towel/cloth. Silverware coming directly from dish machine not fully air dried was dried with towel by two employees I. Dish area. Employees stopped and silverware sent to be washed. **Corrective Action Taken**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry food storage shelves are rusted. Cardboard lining dry storage shelf in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2024.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in service area. Bucket inverted. **Corrected On-Site**