OYSTRA SEAFOOD KITCHEN

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1C: .04(4)(a)1,2,3Employee prepared ready to eat foods without gloves, and put them on a clean dish for customer service. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Items were discarded, gloves were put on.

2-2D: .06(2)(o)Multiple items like sponges, baskets, and bowls were inside of all but one handwashing sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) THIRD CONSECUTIVE VIOLATION Corrective Actions: Items were removed and sinks were sanitized.

3-1D: .04(5)(g)All fish that are received from GNF are served raw for sushi items. There is no parasite destruction letter. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

4-2B: .05(7)(a)1Ice machine had a small build-up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Time control stickers were not labeled from 1-5. Stickers were labeled from 5-9. Sushi rice and steamed rice were not thrown away by the end of their 4 hour time control period. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Stickers were added for 1-5, and the rice was thrown away.

8-2B: .07(6)(o)Medicines were stored on a food prep surface. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medicines were moved to a non-food prep surface.

8-2B: .07(6)(c)All chemicals were stored above the three compartment sink and above clean dishes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Chemicals were moved to underneath the three compartment sink so they are not stored above food contact surfaces.

2-2A: .03(2)(m)Person in Charge (PIC) was unable to demonstrate in a verifiable manner that employees were made aware of their reporting responsibilities. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC placed the employee drinks in the designated employee area.

2-2D: .06(2)(o)Observed one hand washing sink used to store sanitizer buckets, and the other handwashing sink used to wash cut cabbage in a colander. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sanitizer buckets were moved to an appropriate location and cut cabbage was moved to the vegetable sink.

3-1A: .04(2)(e) 1,2,3Observed facility with raw oysters on the half shell, that were from an unapproved reshipper (reshipper is not on the ICSSL list). Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: Raw oysters were discarded.

18: .07(2)(m)Observed front door and back door propped open at the start of the inspection. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed both doors.

8-2B: .07(6)(g)Observed both buckets of chlorine sanitizer that well exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (person in charge) diluted sanitizer to correct concentration.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/6/2025.

2-2A: .03(2)(m)PIC (person in charge) could not demonstrate that employees are aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/6/2025.

18: .07(2)(m)Upon entry to facility, back door was propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed door.

2-2D: .07(3)(a)The hand sinks in the back of the kitchen and by the bar did not have soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC placed soap at hand sinks.

2-2D: .06(2)(o)One hand sink was completely blocked by equipment in the back of the kitchen. The hand sink by the lobster tank had dirty dishes stored in it. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC moved equipment so hand sink is accessible. PIC also removed dishes from hand sink and had it cleaned.

3-1D: .04(3)(h)Observed oysters on a half shell that did not have shellstock tag with the oysters. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Pf) Corrective Actions: PIC discarded oysters.

THIRD CONSECUTIVE VIOLATION OF SAME CODE PROVISION

3-1D: .04(5)(e)Facility did not have parasite letter of destruction for sushi fish and fish that are offered undercooked. If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/6/2025.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw steak stored over edamame and fries in upright freezer. There was also raw chicken stored over raw fish, raw lobster tails stored over tiramisu and raw fish stored over noodles in upright freezer. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC arranged freezers to store appropriately.

4-2B: .05(7)(a)1The was a build up of debris in two different ice machines. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/6/2025.

6-1D: .04(6)(i)Observed 8 small bags of sushi rice that were on time control but were not labeled with the start and end times. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded rice.

14A: .04(4)(k)Observed 6 utensils stored in water below 135F. See temp log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had utensils cleaned and placed in clean, dry container.

2-2D: .06(2)(o)Observed an employee rinsing fish at hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC had hand sink cleaned.

SECOND REPEAT VIOLATION

3-1D: .04(3)(h)Observed oysters in the front prep cooler by the sushi bar. They tag was not with the oysters. 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: PIC (person in charge) had tag placed with oysters.

6-1D: .04(6)(i)Observed sushi rice on time control from 11:30-3:30pm however at 4pm, they still had not disposed of the rice. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC had rice discarded.

12B: .03(5)(g)Observed two employees prepping food with watches on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had employees remove jewelry and wash hands.