THE SEA BY ALEXANDER'S STEAKHOUSE

1. Facility has a vacuum chamber machine installed in the basement. [CA] Submit plans for the addition of a vacuum chamber machine in an approved location and the implementation of reduced oxygen packaging. At time of plan check submittal provide either an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures that comply with exemptions of Reduced Oxygen Methods as defined in CalCode Section 114057.1. (d). 2. Facility has not had SR0867801 approved for the installation of the water heaters. 3. Per chef, the dishwasher was replaced last month. [CA] Reactivate plans for the water heaters and submit plans for the change in dishwasher. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Facility is using reduced oxygen packaging methods without an approved HACCP plan from CDPH. Observed numerous proteins and produce in packaging marked with green painter's tape and dated for longer than 48 hours. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.

1. Major Violation: Chicken stock on the cookline at the range measured between 100-110F. 2. Repeat Violation: Chicken stock on the range in the rear cookline measured at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff reheated the stocks on the range and reheated the stock at the range at the main cookline to 165F and the other stock to 135F.

The final cook temperature of a hotel pan of salmon ranged between 110-1120F. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Chef instructed cooks to finish cooking the salmon to 145F.

1. In the dry storage room a bulk bag of sugar and a bulk bag of rice were not in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. Facility was storing produce (squash and onions) under a black pipe in the basement. [CA] Ensure to store food items away from sources of contamination.

The hot water faucet at the three compartment sink has a steady leak. [CA] Repair plumbing fixture and maintain in clean and good repair.

Water at the guest restroom handwash sinks measured between 65-80F. Sinks are equipped with non-readily adjustable auto mixing faucets. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Repeat Violation: There is an opening in the wall under the kitchen 3-compartment sink at the cove base. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Facility is not maintaining the stock tags in chronological order. Tags are stored in plastic containers sorted by each month used. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Facility was drying dishes with blue towels. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

The menu lacks a disclosure for tartar served raw on the tasting menu. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.