PESCADO SEAFOOD GRILL

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on metal chute.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked salmon over Swiss chard in sauté station. Manager moved salmon to bottom shelf at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed mahi in vacuum sealed bags on fry station.

Intermediate - Spray bottle containing toxic substance not labeled at bar. Per manager, bottle contains quaternary sanitizer. Labeled during inspection. Corrected On-Site

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. Thawed mahi in vacuum sealed bags on fry station. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over diced bread in upright freezer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface under sauce bottles at make bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored in steam well table.

Basic - Floor area(s) covered with standing water on cook line coming from reach in cooler.

Basic - Ice bucket/shovel stored on mop sink between uses.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Some boards are heavily stained.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Muscle tag did not follow container on line in upright reach in cooler.

Basic - Cloth used as a food-contact surface under pans of food on cook line, under utensil at expo.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees in warehouse washing area. Employee printed and hung sign at sink. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use on cook line at cutting board. Employee placed cloth in sanitizer solution. Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Frame around door entry to ware washing in disrepair. Chef stated owner has a work order in to repair. Corrective Action Taken

Basic - Equipment in poor repair. Make table lids in disrepair. Chef stated work order has been placed to replace lids. Corrective Action Taken

Basic - Ice buckets stored in utility sink between uses. Employee removed buckets from sink and sent to ware washing area. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees at ware washing sink and cook line sink. Chef printed hand washing signs and hung above sinks. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use on make bar table near cook line. Employee removed cloth from make board. Corrected On-Site

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Soiled linen stored under scallops in reach in cooler overnight.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upright freezer- Ice cream, quartered potatoes, raw breaded chicken tenders, crab cakes. Chicken and crab cakes stored over ice cream and potatoes. Manager corrected rotation. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sink near ice maker blocked with 3 CO2 tanks. Manager removed tanks from sink area. Large pot stored in front of sink near cook line. Manager removed pot from sink area. Corrected On-Site

Basic - Floor area(s) covered with standing water at bar area, right side of ice maker and sink and on left side of cook line.

Basic - No handwashing sign provided at a hand sink used by food employees in ware washing area. Manager printed and hung sign at sink. Corrected On-Site

Basic - Stored food not covered. Ice cream stored in upright freezer not covered. Beef short ribs stored in reach in cooler not covered. Snapper stored in upright reach in cooler not covered. Manager covered all food items. Corrected On-Site

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

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on food storage shelves.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, purse/bag and umbrella stored on shelf next to clean dishes.

Basic - Multiple employee drinks in reach in cooler under make bar on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in either restroom.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Scoop handle in flour.

Basic - Stored food not covered. Shucked corn on cob stored in walk in cooler uncovered.

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

Intermediate - Handwash sink not accessible for employee use at all times. Manager removed items from in front of the hand sink. Corrected On-Site

Basic - Food stored on floor. Cooking oil on kitchen floor. Manager removed items from the kitchen floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.