BAHAMAS SPECIALTY SEAFOOD

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. Fully thawed tuna filets still in vacuum packaging in kitchen reach in freezer. Fish thawed less than 4 hours. Manager removed all fish from packaging. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen not wearing hair restraint.

Basic - Food stored on floor. Container of sea salt on floor in back prep area.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic spoons at front counter with handles not all facing same direction.

Basic - Current Hotel and Restaurant license not displayed. Not Iavailable on site

Basic - Equipment in poor repair. Two long chest freezers cover with build up of rust.

High Priority - Raw animal food stored over or with unwashed produce. Raw conch stored above unwashed produce in reach in cooler. Operator reorganized Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Hummus, cooked shrimp, cooked salmon for employee personal food not properly separated/identified from establishment food to be served to the public. Operator moved personal food to bottom and marked Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cut tomatoes in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 75F at front counter hand wash sink

Basic - Ice buildup in reach-in freezer. Observed at glass slide top reach in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 70F. Operator removed, discarded water, cleaned and sanitized utensils Corrected On-Site