12: Oyster tags are not being properly kept for the required 90 days. Corrective Action: follow up required to ensure proper compliance. Trained in record retention for raw oysters
13: Raw shrimp stored over boiled eggs in 3 door reach in cooler. Corrective Action: moved shrimp to proper storage level.
20: Milk in ice bath near fryers over 41F. Stored here since this morning. Corrective Action: 1lb disposed and new milk brouth out.. ice bath recreated but with refreshed ice and reciewed proper rotation.
33: Observed cooked clams in vacuum seal packaging thawed at prep cooler without opening for air
37: No lid on sugar container in tea station.
37: Seafood cakes in boxes stored under shelving on floor in walk in freezer
45: Cardboard used to line shelving but clean during inspection.
47: Plexiglass used to line walk in cooler shelving has some debris build up and wet stains that have dried.
47: Heavy dust and grease build up on hood vents.
47: Fan guards in walk in cooler habe heavy debris and dust build up.
Additional Comments
Advised to seal wood platform used at chemical storage area as it porous and not easliy cleaned
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
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
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
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used