CHOWDERHEADS

High Priority - Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched clam tag submerged in clam juice and touched soup pots to poor in steam table; Educated ; employee washed hands; Corrected On-Site Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 live flies at cook line 2 live flies at three compartment sink room adjacent to cook line 30 live flies at the bar area by tap beer cooler landing on clean cups and glasses

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F - Cold Holding); clam stuffing (45F - Cold Holding); boiled eggs (47F - Cold Holding); clam strips (49F - Cold Holding); shacked oysters (48F - Cold Holding); scallops (48F - Cold Holding); clams (48F - Cold Holding); clam strips (48F - Cold Holding); in display case at cook line ; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F - Cold Holding); clam stuffing (45F - Cold Holding); boiled eggs (47F - Cold Holding); clam strips (49F - Cold Holding); shacked oysters (48F - Cold Holding); scallops (48F - Cold Holding); clams (48F - Cold Holding); clam strips (48F -Cold Holding); in display case at cook line ; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale raw shrimp (55F - Cold Holding); in display case at cook line; raw shrimp (55F - Cold Holding); in Cole holding unit#1 across from stove; as per operator food thawed prior in running cold water; food no longer 41 F or below; food out of temperature for approximately 1 hour; placed in ice; Corrective Action Taken Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Flat top degreaser stored next to pumpkin seeds and flour under prep table at cook line; removed Corrected On-Site Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation Priority: Intermediate

Intermediate - Observed: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lid used to cover flour and cracked plastic container used to store butter Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various soups made yesterday morning ( about 28 hours) in cooler by three compartment sink, not dated; advised operator to date mark Priority: Intermediate

Basic - Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 60 dead flies in plastic containers with homemade flies solution containing vinegar and other ingredients- around the bar area / tap beer cooler 20 dead flies on sticky tape placed on the floor at the bar by tap beer cooler Operator starte Operator started to clean areas; Priority: Basic

Basic - Observed: Cloth towels used to line nonfood-contact shelves- to line shelves used to store clean glasses at the bar; cloths heavily soiled with debris Advised operator to remove Corrected On-Site Priority: Basic

Basic - Observed: Dead roaches on premises. Observed approximately 3 dead roaches on sticky tape on the wall at the bar by three compartment sink and tap beer cooler; Priority: Basic

Basic - Observed: Food stored on floor- frying oil in the floor at cook line; advised to store properly Priority: Basic 12A-16-4 Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched clam tag submerged in clam juice and touched soup pots to poor in steam table; Educated ; employee washed hands; Corrected On-Site Priority: High Priority

Basic - Observed: Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin at the bar Priority: Basic

Basic - Observed: Reach-in cooler at cook line shelves with rust that has pitted the surface. Repeat Violation Priority: Basic

Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line Repeat ViolationPriority: Basic

Basic - Observed: Standing water in bottom of reach-in-cooler at cook line Repeat Violation Priority: Basic

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw seafood over prepared clam chowder - operator moved chowder to adjacent cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - butter (41F-55F - Cold Holding); shucked clams (49F - Cold Holding) not portioned or prepared today held under 4 hours operator over to cooler. Fry station- buttermilk (69F-75F) sitting out at room temperature under 4 hours - operator moved to cooler. Reviewed TPHC PROCEDURES and emailed copy to operator. Corrective Action Taken Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Discarded ice inside wait station hand sink - operator removed. Corrected On-Site Warning

Basic - Cloth used as a food-contact surface. Operator removed bar towel from stored clams. Corrected On-Site Warning

Basic - Stored food not covered. White door freezer - soup not covered - operator covered. Corrected On-Site Warning