BOATWRECK BBQ AND SEAFOOD LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler coleslaw (46F - Cold Holding). Operator stated the coleslaw was made earlier this morning. Operator iced the coleslaw for rapid cooling. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Hotdogs are thawing in standing water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the black reach in cooler raw shell eggs are stored over Brussels sprouts, lime juice and pickles. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the make table cooler, shrimp (49F - Cold Holding); fish (47F - Cold Holding). Per operator items have been in the ooler less than four hours. Operator iced theitems for rapid cooling. Corrective Action Taken

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quaternary sanitizer in three compartment sink.