ROSY'S AT THE BEACH

Observed fresh rodent droppings in bar area and 2 dead mice in glue trap. [CA] Eliminate pest from facility. Seal all holes and entry points. Set a minimum of 10 traps throughout the facility. Facility must work with professional pest control to eliminate the vermin infestation.

Handwash sink blocked with fish thawing in a container. [CA] Keep handwash sinks clear and accessible for handwashing at all times.

Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in cooler (cheese 61f, salmon 44F), food prep sink (shrimp 53F), and food prep surface (46F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC had staff put cheese that was delivered less than 2 hours ago to rapidly chill. Other PHFs were put into reach-in refrigerators.

Shrimp measured at 47F (internal) at 2 compartment food prep sink. Per PIC, placed shrimp out for 1 hour for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee directed to put shrimp back to walk-in fridge for cooling.

Employee rinsed dirty dishes, without handwashing, touched clean glasses from dishmachine and put the clean glasses away. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employee to wash hands prior to touching clean utensils and equipment.

Chlorine sanitizer bucket measured at 200ppm. Sanitizer bucket is stored next to a bag of buns. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Adjust chlorine concentration to 100ppm.

10+ old rodent droppings on the floor under the 3 compartment sink in bar area. Reviewed last pest control report. Pest control provided monthly service to facility. No rodent activity documented on the report. [CA] Clean and sanitize area of old droppings.

Scoop handle in direct contact with ice in ice machine. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.

*REPEAT VIOLATION* MAJOR: Above the prep line cooler in a plastic container at the cook line area, Mayonnaise measured at 66F respectively for approximately 1 hour per PIC. PIC stated that sauces are usually cold held in the prep line cooler but when busy, sauces tend to be left out on top of the prep line cooler without temperature control. MINOR: Above the prep line cooler in a plastic container at the cook line area, Sriracha aioli (contains mayonnaise) measured at 48F respectively for approximately 1 hour per PIC. PIC stated that sauces are usually cold held in the prep line cooler but when busy, sauces tend to be left out on top of the prep line cooler without temperature control. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were relocated to cooling units to rapidly cool down.

MAJOR: Employee ware-washed plastic lid cover for large container of vegetables without sanitizing the lid. [CA]: After washing food contact surfaces with water and soap, manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Specialist instructed PIC to sanitize the lid. MINOR: At the bar area, ice for consumption is in direct contact with beverage supply tube metal box in the ice bin. [CA]: Ensure ice is protected from possible contamination at all times.

At the right side restroom, soap dispenser was not dispensing soap. [CA]: Hand sink stations shall always provide soap and paper towels. [COS]: Specialist instructed staff to assess/repair soap dispenser.

Handle-less plastic bowls used as scoops for bulk food containers. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

1. Employee washed hands with gloves on and did not change to new gloves. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. [COS]: Specialist instructed staff to wash hands again and don on new gloves. 2. The same employee washed hands at the 2 compartment sink next to dish machine. [CA]: Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands at the designated hand sink.

At the bar area, multiple beverage containers are stored directly on the floor underneath the 3 comp sink. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.

Open bags of dry food observed at the dry storage rack next to walk in cooler. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Accumulation of dust on the fan guards in the walk in cooler. [CA]: Clean fan guards to prevent potential food contamination.