PIER 6 SEAFOOD & STEAK HOUSE
853 S 6 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. In the cook line drawer reach in cooler, 6 mani packages and 4 salmon packages of vacuum sealed raw fish fully thawed and not removed from sealed packages. Operator pulled the product to not sell to the public. **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on top shelf of warewashing room stacked while wet.
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer door gasket separated from the door. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of the waitstation soda dispenser above the nozzles has mold like substance build up. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. In the dry storage room, single service cups stored on the floor.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line pipe leaking when water running.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef then raw fish and then hush puppy mix with gloved hands without changing gloves/washing hands in between.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line drawer reach in cooler, 6 mani packages and 4 salmon packages of vacuum sealed raw fish fully thawed and not removed from sealed packages. Operator pulled the product to not sell to the public.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the waitstation line, tartar sauce (57F - Cold Holding) in plastic portion cups on ice. Discussed with operator utilizing existing time as public health control for house made tartar and cocktail sauce and to add ice to existing product. **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with food debris on the blade.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On the bottom shelf of the cook line three compartment sink, green chemical spray bottle of degreaser with nonproductive labeling. Operator labeled the chemical spray bottle. **Corrected On-Site**
Food safety inspection conducted on 12/18/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 7/29/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal bowls on top of shelf in the warewashing room not inverted. Employee inverted the bowls. **Corrected On-Site** **Repeat Violation**
- 29-18-4:Basic - Drain cover(s) missing. Cook line floor drain missing cover.
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler and walk in freezer door gaskets torn. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at waitstation hand wash sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler door gasket with build up of food debris. Cook line hood filters with debris build up. Mold like substance build up behind the nozzles on underside of waitstation soda dispenser. **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in kitchen cook line area. One fly observed at waitstation prep line.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in ice bath, scallops (52F - Cold Holding); oysters (47F - Cold Holding); clams (49F - Cold Holding); shrimp (46F - Cold Holding) with ice lower than the product in containers. Employee in the process of adding ice to all products from lunch rush. At conclusion of inspection all products in correct cold holding temperature range. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 7/29/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).