ESTUARY

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-06-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-06-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding) sitting out on cook line, manager states they just put it out on cook ,ice about 15 minutes ago, manager put back in cooler Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

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

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 opened Sunday not date marked Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can removed Corrected On-Site Warning

Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw pre-shucked oysters on a tray with only the date they were put in the cooler, no original label Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday not date marked Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees food handlers certificates from other establishments Warning

Basic - Stored food not covered. Fish in walk in cooler from Saturday not covered Warning