Seafood Dock

Basic – Ceiling tile missing

Above cooling rack outside of walk in cooler.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

2 drinks next o bag of croutons and salt packets on shelf across from office, operator moved drinks to the bottom. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Back pack sitting on dry storage shelf above dried chilies and bulk seasonings, operator moved bag. Corrected On-Site

Basic – Equipment in poor repair

Multiple cutting boards on cooks line and at prep area with deep cut marks

1 bulk seasoning container that is cracked and repaired with black duct tape. nIce build up in walk in freezer.

Basic – Exterior door has a gap at the threshold that opens to the outside

Emergency exit door in dining room past restrooms.

Basic – Floor soiled/has accumulation of debris

Inside walk in cooler under shelves near door. nnStanding water in bar walk in cooler.

Basic – Food stored on floor

Liquid margarine containers in dry storage area, operator placed off of floor. Corrected On-Site Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Between reach in cooler and prep table on cooks line, operator removed knife. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Breading containers on shelf by back door the labels have become soiled. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

In hallway near mop sink, operator flipped mop right side up. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee picked up cooked potato that was cooling to explain it was still hot to manager, spoke to manager about discussing with employee about using a utensil with food.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbutter with seasonings (62F – Cold Holding) sitting on counter on cooks line, operator stated it had only been out of cooler 1.75 hours, he placed item in cooler. Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. npotatoes 1.5 hours (103F – Cooling) on cooling rack at room temperature, operator placed pan in walk in freezer uncovered to rapidly cool down. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boars stained on reach in cooler on cooks line and at prep sink. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Metal pot in Handwash sink on cooks line, operator removed. Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Handwash sink on cooks line, operator replaced roll. Corrected On-Site