Ocean View Restaurant

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Code 4-601.11

Equipment Food-Contact Surfaces and Utensils-Frequency

Code 4-602.11

Time/Temperature Control for Safety Food, Hot and Cold Holding

Code 3-501.16

Controlling Pests

Code 6-501.111

Containers holding food aren't labeled so staff can clearly tell what's inside them.

Code 3-302.12

Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing

Code 4-903.11

Some kitchen equipment was broken, worn out, or not adjusted correctly to work as it should.

Code 4-501.11