6: Employee observe on the phone upon inspection then remove phone and began moving food without hand washing
12: No shellfish tag or identification ith bin of fresh frozen oysters in Walk-In Cooler stated to have been pulled from walk in freezer.
CA add pull date to batch in Walk-In Cooler and box where the oysters came from to know they are from the same box.
12: No shellfish tag with in use box of fresh frozen oyster box. PIC stated the tag was pull off. Tag possibly observe with the stack of other tags kept on file
CA training on keeping tags with boxes until oyster are all served or discarded.
19: Cooked potatoes sitting out not maintained at 135F or above
CA reheat to 165F and hold above 135F….temp check at 178F after reheating
20: Crab legs at 54F in still water. CA add ice and running cold water. Must be 41F or below
33: Thawing crab legs in still water in triple sink
36: Screen door on back exterior door does not self close and has a gap greater than 1/4in when shut
37: Personal phones on top of prep table
37: Personal food pans stored with restaurant items in Walk-In Cooler
37: Bags of food stored on walk in freezer floor under shelves
41: Rice spoon stored in still water by rice cooker
43: Boxes of cups and paper towles in storage room stored on floor
52: Dumpster door left open
57: Missing no smoking sign on back door
Additional Comments
Food thermometer and test strips present. Microwave only use for employees food.
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
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
12 Required records available: shell stock tags, parasite destruction
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
