Seafood Island Bar & Grille

Basic – Carbon dioxide/helium tanks not adequately secured

By ice machine

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. nBy dish machine Repeat Violation

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Dead roaches on premises. 3 dead roaches in cabinet at front counter, employee cleaned them up Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Handling open foods

Basic – Employee with no hair restraint while engaging in food preparation

Handling open foods, he got a hat Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Gasket in reach in cooler, front counter Repeat Violation

Basic – Food storage container/container lid cracked or broken

Bowl for food cracked, employee discarded it Corrected On-Site

Basic – In-use ice scoop stored on soiled surface between uses

Employee placed it in dish machine area Corrective Action Taken

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

110f water for cooking utensil ps, employee placed it on grill and got to 165f Corrected On-Site Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink by dish machine

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

Fan at cook line, exterior of cooking pot on stove Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Aluminum trays on storage shelf, employee inverted them Corrected On-Site

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0 ppm chl in dish machine, employee fixed problem, line was not in liquid, 100 ppm Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw fish then he changed gloves and schooled green beans, explained to employee and he washed hands Corrected On-Site

High Priority – Food not properly protected from contamination

Cutting lemons at front counter where customer go by, employee moved them to other side Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

0 ppm chl in dish machine, line was not in liquid, employee fixed it, 100 ppm Corrective Action Taken

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw shrimp on open container on shelf above fries, upright freezer by cook line, employee rearranged, Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sour cream at front counter and cut kale by cook line, employee wrote time on Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For dish machine

Intermediate – Clam/mussel/oyster tags not marked with last date served.

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

Fryer baskets

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

For 2 new dish washers Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked

Cheese cake taken out a couple of days ago Corrected On-Site