Southport Raw Bar

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

nObserved raw tuna thawing in commercial rop, stored in flip top cooler at bar #2. Educated operator on proper rop thawing method and storage. Operator cut open packaging to allow oxygen flow. Corrected On-Site

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

nObserved two sticky fly traps installed over beverage ice bin at bar.

Basic – Food stored on floor

nObserved bag of carrots stored on floor inside walk in cooler #3. Operator properly stored. Corrected On-Site

Basic – Hole in or other damage to wall

nObserved holes at bottom of wall at cook line, next to soup station.

Basic – Ice scoop handle in contact with ice

nObserve ice scoop handle in contact with ice inside ice bin at bar. Operator removed and properly stored. Corrected On-Site

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

nObserved knives stored between prep table and flip top cooler at cook line. Operator removed. Corrected On-Site

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

nObserved no hand wash sign at hand wash sink in kitchen. Emailed hand wash sign to post for operator. Corrective Action Taken

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

nObserved Dishwasher (Chlorine 0ppm). Operator has contacted Ecolab and will setup triple sink to wash, rinse, and sanitize dishware. Corrective Action Taken

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

nObserved butter (50°F – Cold Holding) at cook line. Per operator, butter left out of temperature for approximately 2 hrs. Discussed using Time as a Public Health Control. Operator put butter in cooler to quick chill. Corrective Action Taken

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

nObserved shellstock tags not marked with last date served. Educated operator on shellstock tag procedures.

Intermediate – Handwash sink not accessible for employee use at all times

nObserved whisk stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site