Copyright © 2019 My Health Department. All rights reserved.
3: There was no verifiable employee health policy for all employees. Employees need to be trained on the signs, symptoms of foodborne illnesses and who to report to.
Corrective Actions: Employees need to be trained on the signs, symptoms of foodborne illnesses and who to report to.
10: 3030 Observed to no paper towels at hand sink by kitchen/dishwashing. Paper towels should be available for employees at all times.
Corrective Actions: Paper towels should be available for employees at all times. Person in charge replaced paper towels.
14: 440 Observed mussels in walk in cooler in a container without shellstock tags. Shellstock tags should remain with mussels until container is empty.
Corrective Actions: Shellstock tags should remain with mussels until container is empty. Person in charge was able to find the shellstock tags and place the tags with the mussels.
14: 730 Person in charge could not provide a parasite destruction letter. Salmon is offered under cooked/raw needs to have a parasite destruction.
Corrective Actions: Salmon is offered under cooked/raw needs to have a parasite destruction. Person in charge was able to provide a parasite destruction letter during inspection.
16: 1770 (A) Observed the 3-compartment at 0ppm of quaternary sanitizer and the bar dishwasher was at 0ppm of chlorine sanitizer. The appropriate sanitizing level for quaternary if 150-400ppm and chlorine sanitizing level is 50-100ppm.
Corrective Actions: The appropriate sanitizing level for quaternary if 150-400ppm and chlorine sanitizing level is 50-100ppm. Person in charge was able to get the sanitizer to test to 150ppm for the 3-compartment sink. Please do not use the bar dishwasher until the sanitizer level are testing at 50-100ppm.
22: Observed improper cold holding temperatures of sliced tomatoes 47F, cut lettuce 50F. Foods held cold should be maintained at 41F or below.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge placed stated items into the walk in cooler.
35: 790 Observed lobster thawing in 3-compartment sink without running water and white fish thawing in shallow metal pan on the counter. Thawing should be done under refrigeration or under running water.
Corrective Actions: Thawing should be done under refrigeration or under running water. Person in charge in place into walk in cooler.
41: 570 Observed wet wiping clothes in the kitchen on prep cooler cutting broads and bar on the metal draining broad. Wiping clothes should be kept dry or place in a sanitizing bucket with appropriate sanitizing levels.
Corrective Actions: Wiping clothes should be kept dry or place in a sanitizing bucket with appropriate sanitizing levels. Person in charge removed wet wiping clothes.
48: 1520 Observed the high temperature dishwasher testing not working (battery dead). A temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures and be in good repair.
Corrective Actions: A temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures and be in good repair.
48: 1530 Observed all quaternary sanitizing test strips out of date and the was no chlorine test strips. Facilities should be able to test and monitor the sanitizing level of the equipment.
Corrective Actions: Facilities should be able to test and monitor the sanitizing level of the equipment. Obtain chlorine and quaternary test test strips.
EHS let person in charge know the food permit is going to expire 4/30/2023.
| Description | Temperature | State of Food |
| lettuce 39F, pico de gallo 40F, crab cakes 41F prep cooler 1 | 41 °F | Cold Holding |
| cod | 192 °F | Cooking |
| mashed potatoes | 168 °F | Hot Holding |
| broccolini 41F, sliced tomatoes 41F, raw salmon 41F prep cooler 3 | 41 °F | Cold Holding |
| hamburger 38F, lobster 37F, raw shrimp 37F walk in cooler 2 | 38 °F | Cold Holding |
| sliced tomatoes 47F, shredded lettuce 50F, raw lobster 41F prep cooler 2 | 50 °F | Cold Holding |
| rice 40F, raw lobster 40F walk in cooler 1 | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| High temperature dish washer | 165 °F | |||||
| 3 compartment sink COS 150ppm | 0 | Quaternary | ||||
| chemical dishwasher bar | 0 | chlorine |