Wahoos Seafood Grill

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tile and vent at end of cook line above stand up reach-in cooler. Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler across from stove, ambient temperature 49F.

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

Fish stored in stand up reach-in cooler at end of cook line. Repeat Violation

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

Employee drink on shelf above reach-in cooler across from grill. Manager had employee remove drink. Corrected On-Site Repeat Violation

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

Cups stored in wait station. Repeat Violation

Basic – Floor area(s) covered with standing water

Floor beneath hand washing sink and stand up reach-in cooler at end of cook line.

Basic – Food stored on floor

Case of cooking oil on floor in dry storage area. Manager moved oil to shelf. Corrected On-Site

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice buildup on shelves in walk-in freezer. Repeat Violation

Basic – Light shield damaged/in disrepair

Light fixtures throughout the kitchen. Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

No thermometer in reach-in cooler across from stove.

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

Shelf beneath microwave in prep area

Cook line reach-in cooler gaskets

Area behind soda nozzles in wait station

Fan covers in produce walk-in cooler

Light fixture covers in dining room have cobwebs. Repeat Violation

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

Aluminum pans and lids on kitchen shelf. Manager had employee turn items over. Corrected On-Site Repeat Violation

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer bucket stored on cook line floor. Manager moved bucket to shelf. Corrected On-Site

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

Container of salt on shelf in prep area.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside and began handling clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. Repeat Violation Admin Complaint

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

Shell eggs stored over whipping cream in walk-in cooler in front of walk-in freezer. Manager placed eggs on bottom shelf. Corrected On-Site

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

Items in reach-in cooler across from stove: scallops (55F – Cold Holding); shrimp (56F – Cold Holding); tuna (56F – Cold Holding); noodles (55F – Cold Holding); chicken (56F – Cold Holding); butter (57F – Cold Holding); crawfish (48F – Cold Holding); shrimp (51F – Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F

nItems in reach-in cooler across from grill: pico (45F – Cold Holding); pimento cheese (47F – Cold Holding); cheddar cheese (45F – Cold Holding); tomatoes (46F – Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

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

Item in steam table on cook line: grits (126F – Hot Holding). Manager stated item was placed in steam table three hours prior to temperature being taken. Manager had employee reheat item. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Bottle of stainless steel cleaner stored above cutting boards on cook line. Manager moved bottle to dish area. Corrected On-Site

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

Tags stored in kitchen.

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

Cutting boards on reach-in coolers on cook line

Interior of microwave in prep area

Blade of can opener on kitchen prep table. Repeat Violation

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

No measuring device available.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottles stored in bar area.