6: Observed employee at oyster counter wash hands with gloves on. Corrective Action: trained.
8: Paper towels missing at handsink by warewashing area. No soap or at hand sink by oyster bar. Corrective Action: provided
12: Shell stock tags missing in containers of raw oysters in oyster cooler. Corrective Action: trained
This will be re-inspected at the follow-up
13: Raw chicken stored in Prep Cooler next to raw beef and shrimp. Raw eggs stored next to celery in Walk-in Cooler Corrective Action: moved items
14: No sink and surface sanitizer bucket attached to the triple sink. Dish machine reading 0ppm chlorine
Corrective Action: 3 Compartment Sink was set up with bleach water, dishes must be washed, rinsed, and sanitized at the 3 Compartment Sink
Corrective Action: follow-up within ten days is required for the Chemical Dishwasher
21: Chicken pozole in Walk-in Cooler dated 10/23 and cooked beans in Walk-in Cooler dated 10/31 has exceeded 7 day holding. Corrective Action: embargoed 3lbs
23: Consumer advisory is missing next to raw oysters on menu. Corrective Action: a follow up will be conducted
39: Sani buckets stored on floor.
Additional Comments
Shell stock tag: S&M shell fish harvest area : 14-8,BC Lot number: 20241018 Ship date 10/21
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan