Harry’s Seafood Bar & Grille

Basic – Equipment and utensils not properly air-dried – wet nesting

Stacked containers at the dry storage area. Repeat Violation

Basic – Food stored on floor

At the dry storage area, flour bag on floor, manager moved. Corrected On-Site

Basic – Old labels stuck to food containers after cleaning

Cleaned stacked containers at the dry storage area. Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

One opened employee drink at the front line cooler, manager discarded. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler at the cook line, manager cleaned. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

At the cook line, manager moved off the floor. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

In walk-in cooler, beans cooked 07/09/2023(pm), 57F, 57F and 60F, also collards greens made 07/09/23 (pm) 51F, 52F and 45F. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw calamari above vegetables, manager moved and stored properly. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the cook line, crab cakes 45, Manager moved to freezer, temperature dropped to 32F. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At the cook line, gumbo sauce 120F, Manager moved back to reheating box. Corrective Action Taken Warning