OUTCAST SEAFOOD

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine- no test strips. Provided establishment with test strips. Corrected On-Site

Intermediate - Floor fan stored and in use on food contact surface at boiler station next to food containers. Employee removed fan from food contact surface. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink near upright cooler covered with 2 cutting boards ( brown and yellow ) and containers if spices. Employee removed cutting boards and spices from sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Large plastic container stored in sink at boiler station. Employee removed container from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near soda dispenser. Manager stocked paper towels at that sink. No paper towels at sink at boiler station, no paper towels at sink covered with cutting boards. Corrective Action Taken

Intermediate - No soap provided at handwash sink at boiler station.

Basic - No handwashing sign provided at a hand sink used by food employees at multiple sinks near prep sink, near register at boil station and by upright cooler.

Basic - Soiled dry wiping cloth in use on prep table by prep sink. Employee placed cloth in sanitizer solution. Corrected On-Site

Basic - Stored food not covered. Snow crab stored in upright freezer not covered. Employee closed bags of snow crab legs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Multiple Oyster gloves stored in sink. Employee removed gloves from sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips on site. No quaternary strips available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee stocked paper towels near sink. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- bean soup 125F (11:30-3:15). Reheat 187F. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in upright freezer.

Basic - Stored food not covered. Snow crab legs stored in upright freezer and shrimp stored in upright cooler are uncovered.

Basic - Working containers of food removed from original container not identified by common name. Rice, seasoning and sugar stored in bins with no label.