THE SALTY PELICAN BAR & GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, butter (110F - Hot Holding). Operator stated item was put in steam table 1 hour prior but was stacked three pans high so heat was not properly getting to item. Operator removed some pans. Took second temp 30 minutes later at 143F Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and drink mug on bottom shelf of prep table next to clean pots. Operator moved drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans stacked before proper air drying.

Basic - Floor soiled/has accumulation of debris. Floor under fryers on cook line soiled with food debris/grease. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with food debris. Also, top of reach in cooler under grill soiled with black residue. Operator had employee begin to clean areas. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of seafood reach in cooler on cook line soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf above cook line, metal to go bowls and to go boxes not inverted. Operator had employees flip over. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.

High Priority - Employee switched from working with raw food to ready-to-eat food and clean equipment without washing hands. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS ,later ; Cajun Cream (70F - Cooling) 2nd temp 58F 2HRS. All items in walk in cooler in large container is more than 2 inches deep

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee place container full of oyster shuckers in hand sink located on front line area. Manager educated employee on hand washing sink usage and removed the items from the sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated that the following items were on time as a public health control, shrimp, shredded cheese, blue cheese, the time as a health controls document did not display the items. Manager updated the document to show the items on it. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple serve safe certifications missing birthday.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not easily cleanable or smooth.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled Multiple ceiling vents soiled

Basic - Floor soiled/has accumulation of debris. Floor in upstairs bar is soiled under the counter area. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on top of soiled ice machine in walk in cooler, manager cleaned surface of ice machine Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill on cook line, fish, beef, shrimp, pasta 48F. Items placed into service approximately 30 minutes prior. Drawers were being constantly during service. Drawers kept closed to cool products. Corrective Action Taken Warning - From follow-up inspection 2025-06-23: In cooler drawers below grill in kitchen, tuna - 41F, 42F, 48F; shrimp 38F, 40F; fish 40F, 47F ; chicken 37F, 39F. All items cold holding and placed in drawers approximately 2.5 hours prior. Establishment added ice bags and kept drawers closed to cool tuna, fish. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, one pork loin 45F cooked last evening stored overnight. Loin discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, one pork loin 45F cooked last evening stored overnight. Loin discarded. See stop sale.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large clear plastic containers on shelf in dish area. Containers removed to be washed. Corrective Action Taken Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar equipment in downstairs bar. Manager asked employee to clean area. Floor in dry storage area under ice machine. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near dish machine. Sign posted. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In downstairs bar, shelf below small prep table in corner of bar is rusted. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled/rinsed off soiled dishes and immediately handled clean cutting boards on other side of dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by pass through window on server side, container of horsey sauce 47F. Horsey sauce taken out of reach in cooler for approximately five (5) minutes sand placed back inside. Horsey sauce kept inside reach in cooler to cool.

Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket in upstairs bar on counter over clean glassware. Bucket moved and stored correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in both upstairs and inside bar areas. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Green dumpster across street is on grass.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside door area in walk in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves and legs for shelves show rust. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on cook line in kitchen. Silver dunnage rack under dish machine in kitchen. Employee began cleaning items. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler near prep area in kitchen. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fisherman's stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is screen shot of record.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on main cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling on cook line near air vents.

Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand washing sinks have "handwash only" signs. Hand washing sink in bar is missing. Manager states has signs and will post. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in establishment showing rust.

Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Indoor walk in cooler floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in dry storage cooler out side

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance inside red and clear bottle,

Basic - Floor area(s) covered with standing water. Walk in cooler outside

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over, cooked foods in container, moved to lower shelf Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink , near dish washer. Provided Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored In between box of gloves and cutting boards Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt water in spray bottle , labeled Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink next to oyster shucking station, with small trays moved Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean trays stored over trash cans, moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink for ice, ice removed Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked wet, in drying area

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing Watch, removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One cook in kitchen, provided Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on floor in rear, moved 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 phones stored over prep areas moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In pan stuffed in between bottles, moved Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler single door. Walk in cooler floor

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder soup47-52° stored in walk cooler overnight

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder soup47-52° stored in walk cooler overnight Discarded

Intermediate - Equipment drain line draining into handwash sink. Drain for soda gun, in hand sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar , employee cleaned Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in walk in cooler, employee placed time on Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in bar area in water 90° discarded Corrected On-Site

High Priority - Container of medicine improperly stored. Pills stored on top of wash machine. Moved Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Goat cheese dated 8-11-21 discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans of noddles 15lbd in walk-in cooler over night 50°

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Placed in pans without tags

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in, dated Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. cases of tuna stored in Handsink in kitchen, moved Corrected On-Site

Basic - Waste line missing at soda gun holster. Soda gun missing line