Seaside CafÉ At The Mansion

Basic – Buildup of food debris/soil residue on equipment door handles

nHand wash sink handle.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

nObserved reach in cooler located by the pizza oven not maintaining food at minimum temperature, reach in cooler thermometer marked 60F.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Equipment in poor repair

nReach in cooler gasket torn, reach in cooler by the pizza oven.

Basic – Food not stored at least 6 inches off of the floor

nCooking oil on the floor.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nnFloor fan guard surface soiled with grease, food, dirt. Interior of the hand sink soiled with food debris.

Basic – Reach-in freezer interior/shelves have accumulation of soil residues.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. nnWall behind the three compartment sin and hand sink.

Basic – Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

nObserved employees touching flat bread with bare hands, employee put flat bread back in the oven to reheat. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nIn the reach in cooler located by the pizza oven observed cut tomatoes (57F – Cooling); lobster salad (47F – Cold Holding); cheese (58F – Cold Holding); prosciutto (57F – Cold Holding), as per employee for less than 2 hours, employee placed food in ice to rapidly cool down. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

nIsland Poke cups are sold raw and are not identified on the menu.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.