Ocean Prime
FAILTuesday, October 2, 2018 at 4:01 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
Establishment pre shucking oysters.Observed uncovered pre shucked oysters in reach in cooler at raw bar. Discontinue. CFPM voluntarilly discarded pre shucked oysters.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
CFPM not monitoring adherence to HACCP plan proper storage and serving of shellfish food protection and access to handwash facilities. Provide active managerial control as it is defined in the 1999 food code .
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-8-103.12
Conformance w/ Approved Procedures
No HACCP plan found at sushi station. Logs for rice not up to date. No demonstration of testing of sushi rice. Adhere to HACCP plan submitted to health division at all times and retrain staff. Maintain copy of HACCP plan at sushi bar.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Technician working on rerigerated unit with door open with exposed open foods inside. Provide adequate food protection and remove foods from refrigerated units when being serviced. CFPM relocated product to walkin cooler holding at 38F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
High temperature rinse gauge and wash temperature gauge inoperable. Repair/replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Observed knives and serving utensils stored in standing water and sanitizer. Discontinue. Wash/rinse/sanitize/air dry all knives and utensils after each use. Utilize dipwell for ice cream scoop storage.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.