| Violation
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Observation
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Front oyster bar
Open rafter ceiling observed above oyster shucking station
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36-32-5
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Basic - Ceiling shows damage or is in disrepair.
Ware wash station and preparation kitchen area.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Line cooler #5
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee checking cellular phone on cook line
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Stacked pans on drying rack
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08B-38-4
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Basic - Food stored on floor.
Rear storage area
Rock salt for oysters
Removed from the floor during the inspection. **Corrected On-Site**
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14-69-4
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Basic - Ice buildup in reach-in cooler #5 at condenser and walk-in freezer condenser. **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In use spatula in standing water 103F
Moved during the inspection **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris and dust.
Hood vents at fry station.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Paper food trays stored with food contact surfaces exposed - Dining Room at main kitchen door
Inverted during the inspection **Corrected On-Site**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Cooler #7 and #3 **Repeat Violation**
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29-19-4
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Basic - Standing water in expo area hand wash sink- drain draining very slowly.
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29-17-4
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Basic - Waste line missing at soda gun holster.
Front bar
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Multiple instances of food handlers left work station and returned without washing hands prior to changing gloves.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Preparation condiment cooler
#2
Raw unpasteurized shell eggs over RTE sauces .
Eggs relocated **Corrected On-Site**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Line cooler #5 - chicken breast 48/47F, rib eye 52/60F , wahoo 49/ 47F, grouper 45F, mahi 49F overnight . Prob thermometer calibrated with operator during the inspection. #5- shredded cheese 59F overnight . **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Expo - Cold hold - Butter 54F , shredded cheese 49F.
Salad make bar Romain 45/46F less than 4 hrs. Confirmed cold hold process,
# 11- upright milk 48F, slaw mix 49F . Less than 4 hrs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Line cooler #5 - chicken breast 48/47F, rib eye 52/60F , wahoo 49/ 47F, grouper 45F, mahi 49F over night . Prob thermometer calibrated with operator during the inspection.
#5- shredded cheese 59F overnight.
Fry station- Iced - Shucked oysters 48/46F , shrimp 44F
Less than 4 hrs.
Exterior walk in- Mahi 66F less than 4 hrs.
Iced during the inspection for rapid cooling
**Repeat Violation** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Expo - Hot hold under heat lamp - red sauce 64/73F , butter 62 F .
Line hot holds - spinach dip 88/96F , grits 112/113F both less than 1 hr - advised operator to re heat to 165F and hot hold at or above 135F **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
Oyster Tags
Webb's 8/17-8/18
VA LA -253-SS, LA - 2360-SS
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Preparation area cutting boards
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Oyster shucking knife observed rinsed in bar hand wash sink .
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01C-01-4
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Intermediate - No tag on/for original container of Raw Oysters.
Walk in cooler
Shell stock
Webb's 40F
Advised operator Untagged Oysters are for cook only service.
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