SCHOONER'S SEAFOOD HOUSE

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Butter served on customers tables taken back and placed in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; slaw, lettuce 50F, tomatoes 51F; ( - Cold Holding) Prep; Hush puppy batter 60F, shrimp 69F; ( - Cold Holding) Salad bar: Cole slaw 50F, lettuce, tomatoes 51F. Butter 67F. All items place on time control and documented. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet at 3 compartment sink.

Basic - Food contaminated by unsanitized person, equipment or utensil. See stop sale. Butter on customers tables taken back and placed in reach in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed opened gallon of milk dated 9/29 in reach in cooler. Person in charge dispose of milk. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear plastic spray bottle filled with yellow liquid. Person in charge added label. Corrected On-Site

Basic - Equipment in poor repair. Observed small reach in cooler on cook line with torn gaskets.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles for lettuce touching lettuce. Person in charge removed tongs from lettuce. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler soiled with food debris. Person in charge had employee wipe down. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm) person in charge added more bleach and retested at 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed three #10 cans of sweet potatoes dented.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork above unwashed cabbage

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine bucket for wiping cloths at Sanitizer Bucket (Chlorine 400++ppm). Person in charge remade bucket too 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled and stained with food debris.

Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Observed no hand sanitizer available at AOP hand sink.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open energy drink container. Person in charge threw away the energy drink. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water on floor next to walk-in freezer. Person in charge started having employee clean up water.

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed expo employee bare hand contacting fried food on plates without using two additional control measures. AOP dictates hand sanitizer available at hand sink. Hand sanitizer not observed at hand sink.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed some kitchen lights missing end caps on shields.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets soiled with food debris

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. Observed employee plate ready to eat food at expo without gloves. Discussed with person in charge. Helped set up an AOP with person in charge Corrected On-Site

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. Observed a gallon of milk at front refrigerator missing date mark. Opened previous morning per person in charge. Person in charge added date mark. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine dish machine. Person in charge has more on order. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on arrival. Person in charge removed all drinks from food prep area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 0ppm chlorine. Person in charge primed machine and retested at 50ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used to scoop shrimp. Person in charge removed cup. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets on small reach in coolers by fryers Torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line hood filters soiled with grease. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs above washed and peeled onions. Person in charge placed eggs on bottom shelf. Corrected On-Site

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. Provided written procedures and discussed with person in charge person in charge printed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed three tongs on equipment handles on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris n

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over potatoes in walk in cooler. Person in charge moved pork chops. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on ice; Lettuce, cheese 46F; ( - Cold Holding). Placed on time/temperature control for safety and documented. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose at out side bar.

Basic - Accumulation of debris inside warewashing machine. Food in dishwasher. Person in charge cleaned dish washer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice at outside bar. Person in charge removed cup.

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. Fish was thawing in ROP bag still sealed up. Person in charge cut open bags. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer; drink in cooler. Person in charge removed. Corrected On-Site

Basic - Stored food not covered. In reach in freezer; hamburgers not covered. Person in charge covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ham thawing at room temperature. Person in charge placed into walk in cooler. Fish thawing in standing water. Person in charge removed fish. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. 1) floor under equipment in kitchen soiled with food debris.

Basic - Food stored on floor. 1) three buckets of frozen food on walk-in freezer floor. Employee moved food onto shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) walk-in cooler gaskets soiled with black/green mold like substance. 2) walk-in freezer gaskets soiled with black/green mold like substance.

Basic - Unclean building components, attachments or fixtures. 1) walk-in cooler fans soiled with dust and black/green mold like substance.

Basic - Working containers of food removed from original container not identified by common name. 1) brute bulk food container missing common name. Employee added label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry shrimp (64F - Cold Holding); cut lettuce (50F - Cold Holding). Operator placed on time. Corrective Action Taken

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

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. Watched cook plate lemons with bare hands. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink at bar. It is being used as a dump sink.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop shrimp. Person in charge removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on back prep table. Person in charge removed drinks. Corrected On-Site

Basic - Equipment in poor repair. Gaskets are torn in small reach in cooler on cook line.

Basic - Food stored on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door. Person in charge removed. Corrected On-Site