BILLY'S OYSTER BAR

High Priority - Stop sale issued due to improper cooling. Time/temperature control for safety food prepared from ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: sliced tomatoes 46F at 2:10pm, per employee tomatoes cut an approximately 9:45am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: swiss 51F, per employee cheese was placed in cooler approximately 3 hours prior. Placed in colder unit during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: sliced tomatoes 46F at 2:10pm, per employee tomatoes cut an approximately 9:45am. See stop sale.

Basic - Garbage on the ground and/or pad around dumpster.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: crab meat 61F, shredded cheese 46F, at 2:25pm. Per employee, food on make table since approximately 9:30am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: crab meat 61F, shredded cheese 46F, at 2:25pm. Per employee, food on make table since approximately 9:30am. See stop sale.

Basic - Ceiling shows damage or is in disrepair. Ceiling bulging over expo area in kitchen.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At hand wash sink near office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack in walk-in cooler. Grease build up on exterior of butter crock pot.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw flounder stored over cooked bacon in walk-in cooler. Bacon moved to different area. Corrected On-Site

Intermediate - Some oyster tags not marked with last date served.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hush puppy scoop handle in product. Manager removed scoop at time of inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Machine primed, retested at 100ppm. Corrected On-Site

Basic - Employee drink on side of made table. Operator discarded drink at time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee working with no proof of agreement. Employee signed agreement at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Build up on inside of pitcher used as ice scoop holster. Items washed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on Speed rack in walk-in.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer with cleanup procedures to manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored in kitchen next to hot holding unit. Manager moved backpack. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on fan in walk in freezer. Employees cleaned up ice on fan. Corrective Action Taken

Basic - Stored food not covered. Observed frozen crab legs not covered in reach in freezer. Employees covered crab legs. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Machine primed at time of inspection. Corrected to 50ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler: stuffed crab 48F, sliced tomatoes 47F, moved to colder unit at time of inspection. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer used as ambient thermo in cook line reach in cooler reading 20F in ice water. Calibrated at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris/residue on speed rack in walk-in cooler. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Sanitizer primed at time of inspection. Retested at 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cooked crawfish in 2 door reach in cooler. Raw shell eggs on top of speed rack in walk in over salads, dressings, cole slaw. Manager rearranged items appropriately. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of Parmesan cheese in kitchen hand wash sink. Employee removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on top shelf of speed rack in walk-in. Moved to bottom at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Cleaned at time of inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Machine was primed at time of inspection. Retested at chlorine 50ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish water handle dirty dishes, moved to putting away dishes, no hand wash. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari, shrimp, over pasteurized crab in walk-in cooler. Manager rearranged at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: shredded cheese 54F, stuffed crabs 52F, less than 4 hours, moved to reach in during inspection. Corrective Action Taken

Basic - Food stored on floor. Case of raw shrimp, case of corn, case of lemon juice on floor in walk-in freezer Repeat Violation

Basic - Stored food not covered. Package of chicken ripped open, chicken unprotected. Covered at time of inspection. Corrected On-Site