Shells Seafood Mobile

Observed no paper towels at the handsink at the bar area of the base of operation. All handsinks shall have hand drying provisions available at all times. Person in charge (PIC) added paper towels to the dispenser.

Observed a lot of light coming in from the bottom of the back door of the base of operation. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Get a new weather strip or equivalent on the bottom of the back door to avoid entry of pests.

Observed several boxes of single use items stored directly on the floor in a back storage hallway of the base of operation. Single service/single use items shall be stored at least 6" off of the floor in a clean, dry location. Get items off of the floor.

Observed heavy grease buildup on the fryers at the base of operation. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean fryers as soon as possible to prevent contamination of food and/or grease fire.

Observed a heavy grease buildup on the outside grease trap of the base of operation with grease splatter on the outdoor wall and grease on the floor. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean. Service the grease trap and clean up the outdoor area as soon as possible.

Base of operation:Observed macaroni & cheese inside the steam well at 117 F inside the steam well. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F. PIC removed the macaroni & cheese to reheat on the grill.

Base of operation:Observed a container of gumbo (50 F) tightly covered. Per the PIC the container was cooked the day before and placed in the Walk in cooler for cooling. When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be uncovered or loosely covered and must be unstacked so air can enter the inside of the food container to allow the food item can cool down in correct time and temperature. Food item was discarded.

Observed no hot water (68ºF) at hand washing sink. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF through a mixing valve or combination faucet. Have the hot water system repaired.

Observed time/temperature control for safety foods being held above 41°F inside the walk in cooler. Sliced Cheddar 48°F , Diced Tomatoes 49F and sausage 47°F . Ambient air temperature of the walk in cooler is 49°F . Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food being discarded during the inspection. Violation based out of the base of operation (BOO). See Base of Operation inspection for the temperature log.