NE SEAFOOD SHACK LLC

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Garnishing plate with no gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hushpuppy mix 58f. Less than 4 hours. Advised to rapid chill. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter behind ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -Water filter leaking at ice machine.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over pies. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef patties over raw salmon. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Soup 48f. Less than 4 hours. Operator placed in freezer. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Hole in or other damage to wall. -Under heat lamp. Operator covered with cardboard. Corrective Action Taken

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw bacon over pie. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over vegetables. Corrected On-Site

Basic - Food stored on floor. -Box of fries. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Lobster in standing water. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Over cookline, tile hanging down. Operator fixed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some hood filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw clams over cooked lobster meat. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. -Clams, operator returned tag to box. Corrected On-Site

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

Basic - Ceiling tile missing. -Side storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board. Corrected On-Site

Basic - Food stored on floor. -Bag of onions. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams.

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. Salmon. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee hat on single service items.

Basic - Food stored on floor. Cooking oil. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site