Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Food debris/dust/grease/soil residue on exterior of oven. **Corrected On-Site**
Basic - Standing water in handwash sink/ handwash sink draining very slowly.
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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