Wolf Island Oyster Co

Observed during the course of this inspection that the facility had 2 reach in coolers holding TCS foods above 41 deg f. Facility also had a container of chicken wings in the main kitchen walk in cooler stored at 46 deg f. COS: Out of temp foods were discarded. CA: Glynn EH instructs management to have the reach in units serviced before use with TCS food items. Glynn EH instructs management to ensure that all TCS foods are cold held at temps of 41 deg f or below and that equipment not able to do this is not used.

Observed during the course of this inspection that the dish machine in the main kitchen was not dispensing sanitizer. COS: Machine was removed from use. CA: Glynn EH instructs management to have the unit serviced and begin the practice of mandatory daily testing of all dish machine units. Any chemical dish machine unit not dispensing 50-200ppm of chlorine sanitizer must be taken out of use and serviced by a technician.

Observed during the course of this inspection that the facility ice scoop was being stored in a container with old stagnant water and black buildup inside of it. COS: Glynn Eh instructed staff to have the scoop and bucket cleaned and sanitized. Staff complied. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that both the facility main dish machine and 3 comp sink sanitizer hookups were not dispensing sanitizer. COS: Sanitizer flow was restored at the 3 comp sink. CA: Glynn EH instructs management to conduct daily testing of sanitizer levels at all machines and dispenser. Management is to ensure that the appropriate levels of sanitizer are being dispersed at all times. 150-200 quat, 50-100 bleach are the Glynn Eh suggestions.

Observed during the course of this inspection that a container of bacon jam was labeled to have been prepared on 10/26. COS: The jam was discarded. CA: Glynn Eh instructs management to ensure that all TCS foods are discarded once they reach their 7 day discard date from the day they were prepared.

Observed during the course of this inspection that at the oyster bar area heavy cream was being stored inside a reach in cooler at 46 deg f and house made compound butter was being stored without refrigeration at 67 deg f. COS: Items were discarded. CA: Glynn EH instructs management to ensure that all TCS food items are stored in refrigeration with internal temps of 41 deg f or below.

Observed during the course of this inspection that the facility bar glass dishwashing machine was not dispensing sanitizer solution. COS: Machine was removed from service until sanitizer concentration was restored. CA: Glynn EH instructs management to train staff to test chemical sanitizer concentrations daily to ensure 50-100 ppm chlorine / 150 - 400 quaternary ammonium concentrations.

Observed during the course of this inspection that the facility ice scoop was being stored inside of a bucket with significant buildup of an unknown composition in direct contact with the scoop. COS: Scoop and bucket were removed from service and sent to be cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are being cleaned frequently enough to ensure sanitary conditions and being kept clean to sight and touch.

Observed during the course of this inspection that the facility had flying pest located at the main bar area. CA: Glynn Eh instructs management to work with a certified pest control specialist to eliminate the harborage conditions attracting the pest.

Observed during the course of this inspection that the facility bar glass dishwashing machine was not dispensing sanitizer solution. COS: Machine was removed from service until sanitizer concentration was restored. CA: Glynn EH instructs management to train staff to test chemical sanitizer concentrations daily to ensure 50-100 ppm chlorine / 150 - 400 quaternary ammonium concentrations.

Observed during the course of this inspection that the facility bar soda gun dispenser displayed buildup on the drink dispensing surface. COS: Staff cleaned and sanitized the unit. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned frequently enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had "Reduced Oxygen Packaged"(ROP) "Poke Tuna" completely thawed inside of the ROP packaging. COS: Tuna was discarded. CA: Glynn EH instructs management to train staff to completely remove ROP fish from the packaging before thawing.

Observed during the course of this inspection that multiple containers of seafood were being stored in direct contact with ice and undrained ice water. COS: Ice/water was removed from foods. CA: Glynn EH instructs management to ensure that staff is trained not to store seafoods/any unpackaged foods in direct contact with undrained ice water.

Observed during the course of this inspection that multiple containers of seafood were being stored in direct contact with ice and undrained ice water. COS: Ice/water was removed from foods. CA: Glynn EH instructs management to ensure that staff is trained not to store seafoods/any unpackaged foods in direct contact with undrained ice water.

Observed vanilla extract had fallen into the sugar bin at the time of this inspection. COS: Management discarded the sugar. CA: Facility will ensure that any adulterated food will be discarded.

Observed fish stored uncovered in the main kitchen center reach in cooler at the time of this inspection. COS: Management covered the container holding the fish. CA: Ensure food remains covered at all times when not in use to prevent contamination.

Observed dirt in the ice scoop bin at the time of this inspection. COS: Management removed the scoop and its bit to be washed. CA: Increase frequency of cleaning to ensure buildup does not occur.