Violation
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Observation
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20A-09-1
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Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 51-60 degrees.
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24-08-1
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Equipment and utensils not properly air-dried.
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20A-04-1
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Critical - Equipment food-contact surfaces and utensils not sanitized. Dishmachine
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14-31-1
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Equipment or utensils not designed or constructed in a durable manner.
Cloth towels under cutting boards.
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01B-06-1
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Critical - Food from an unapproved source not discarded.
Blue crab. Manager stated they get it from a local fisherman. No invoice available.
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times. Cloths in handsink, dishwash area.
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10-01-1
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In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice scoop.
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15-12-1
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Nonfood-contact equipment not designed and constructed in a durable manner. Plastic bottle cut in half used as scoop.
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12B-07-1
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Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Before putting on gloves and handling food.
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03D-01-1
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Critical - Observed food being cooled by nonapproved method. Chicken cooling at room temp. 91-108f.
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08A-28-1
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Critical - Observed food stored on floor. Jugs of cooking oil.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with scale and/or soil deposits. Dishmachine
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23-07-1
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Observed gaskets with slimy/mold-like build-up. All prep coolers.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink
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08A-23-1
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Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over pork/shrimp walk in cooler.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Workline
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Beef and noodles 57-61F. prep table /Reach in cooler
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06-04-1
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Critical - Observed potentially hazardous food thawed at room temperature. Chicken in sink
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06-05-1
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Critical - Observed potentially hazardous food thawed in standing water. Shrimp
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15-32-1
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Observed reach-in cooler gasket torn/in disrepair. Cookline.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler.
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35B-05-1
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Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. No self closure rear door.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, meats, crab legs, walk in cooler.
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15-30-1
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Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard on shelf.
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01B-16-1
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Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Beef 57f, Noodles 61.
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