Shells Seafood

Observed a chemical spray bottle in the bar area without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Put a label on the chemical spray bottle with the common name of the contents.

Observed a chemical spray bottle at the bar without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed a food handler prepping food while wearing a watch and bracelet. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove the bracelet and watch.

Observed light coming in from the bottom of the back door. 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 no paper towels at the handsink at the bar area. 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. 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. 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. 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 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.

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.

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 Reduced oxygen packaged (ROP) fish (Grouper) still in the packaging thawing inside the food container inside of the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Educated the PIC on thawing ROP.

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 48°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.