|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Observed the cook line hand sink with ice in the basin. Hand wash sinks may only be used for handwashing and may not be used as a dump sink. Corrected by informing the staff. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification (Pf). Observed around 30 different shellstock tags that have been collected since opening. Only one of them had a date for the last day of sale. Shellstock tags must be kept for 90 days after the last day of sale, stored in chronological order and hand written date of the last day of sale from a single container/bushel. This goes for all molluscan shellfish. Educational material is being sent to the person in charge during the inspection. Inspector will follow up by 06/26/2026 to see this item being corrected. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Observed the bar dish machine at 0ppm due to lack of available chlorine sanitizer. The bulk supply was empty and the facility had no backup. This machine is unable to be used until more liquid chlorine sanitizer is installed at the machine. Bartenders must now hand wash with lactic acid sanitizer from the main kitchen three - compartment sink dispenser or run everything back to the main kitchen to be washed rinsed and sanitized. There are two other dish machines and two three compartment sinks to be utilized in the meantime. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P). Observed drink garnishes stored openly at the bar with no protection from customers that sit at the bar. All items had lids placed on the containers as the corrective action. Do not permit customers to have access to open foods.
3-305.14 Food Preparation (C). Observed a hot plate burner being used at the oyster bar for melting butter in between the prep sink where raw oysters are being shucked and the hand wash sink is. There are no splash guards nor is there 18 inches of horizontal space to protect the butter from possible contamination on either side. Cease using this until a better method can be provided. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C). Sliding reach in cooler at beverage cooler observed with sauces and garnishes inside. This refrigerator is only approved for the storage of packaged and bottled products. Remove open food and drink products from the unit or replace the unit with one that has the proper certifications. |