Ship 2 Shore Seafood And Steaks

Basic – Cardboard used to line food-contact shelves

Cardboard under breading and wash on cook line b6 fryers.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Soup cups and bowls in soup station. nBlue ice bucket by ice machine in kitchen.

Basic – Clean wiping cloth supply not properly stored

Red sanitizer bucket on prep table in server station.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Multiple pans of fish in walk in cooler. Operator states that fish was just placed in walk in cooler and packages will be cut. Corrective Action Taken Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

License displayed expired 06/01/2023. Operator printed and posted current license. Corrected On-Site

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

Employee drink cup on shelf above flip top cooler on cook line. Drink discarded. Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee drink cup on prep table by walk in freezer.

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

Employee pink purse on prep table in server station.

Basic – Equipment in poor repair

Gasket torn for standup reach in cooler at end of cook line. nDoor handle for walk in cooler is missing. nWhite chest freezer behind fryers is dented and rusted.

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

Rear exit door by prep sink.

Basic – Floor tiles missing and/or in disrepair

In back storage area.

Basic – Floors not constructed to be easily cleanable

Floor in walk in freezer.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under cooking equipment in kitchen. nFloor under dish machine. nFloor under racks in back storage area. nFloor in walk in cooler. nFloor in walk in freezer. nWalls in prep area. nWalls in dish area. nWall under soup station in kitchen. nCeiling in kitchen.

Basic – Hole in or other damage to wall/door

Door to dining area by salad station in kitchen. nWall in storage closet in dining area.

Basic – In-use tongs stored on equipment door handle between uses

Tongs on oven handle on cook line. Tongs moved and stored correctly. Corrected On-Site Repeat Violation

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

Exterior of cooking equipment on cook line. nExterior of floor fans in kitchen.

Basic – Time/temperature control for safety food thawed in an improper manner

Raw fish sitting in prep sink. Repeat Violation

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Areas around floor drains in kitchen.

Basic – Working containers of food removed from original container not identified by common name

Bulk container of dry milk in back kitchen.

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

In walk in freezer, raw catfish stored over ready to eat chicken. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Server in dish area dropped off soiled items and immediately went to pass through window grabbing bagged vegetables and plates without washing hands. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

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

On shelf below small prep table across from walk in cooler, case of cream cheese 52F. Cream cheese placed out approximately 45 minutes prior. Cream cheese moved to walk in cooler to cool. nIn flip top cooler for salad station, one pan of butter pats and one pan of sour cream packs 60F. Items placed into service approximately one hour prior. Items moved to walk in cooler to cool. Corrective Action Taken Warning

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

Hush puppy mix on cook line by fryers. Employee states mix was placed out approximately one hour prior. Mix marked. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

On shelf below small prep table across from walk in cooler, case of cream cheese stored next to gallon of bleach. nIn server station outside of kitchen, spray bottle containing chemical cleaner stored in drink dispenser. Items moved and stored correctly. Corrected On-Site

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

Yellow cutting board on cook line. nWhite cutting board for salad flip top cooler. Repeat Violation