SHELL BAY

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice Operator removed Corrected On-Site

Basic - Food stored on floor. Observed plastic container of fry oil on floor in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey meatballs stored above cooked cabbage in front line reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in Front line hand wash sink. Operator removed Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature color changing strips not functioning. Verified through using inspector color changing strip

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. Not provided for new employee. Operator and employee acknowledged at time of inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice in time for cooked shrimp poke bowls. Sushi rice time marked. Operator unable to provide written plan at time of inspection. Provided written plan to operator. Operator completed at time of inspection Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment cooks turkey using a Sous vide method and cools item in sealed reduced oxygen packaging. Per operator turkey was cooked yesterday. Package does not have any labeling regarding production time and date. Operator removed from reduced oxygen packaging and date marked pan. Discussed special processes with operator Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets but removed them during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Manager replaced. Corrected On-Site Repeat Violation

Basic - Employee personal phone stored on prep table front of flip top in kitchen. Employee removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of Raw shell eggs stored above container of raw bacon in Dukers reach in cooler. Chef inverted. Corrected On-Site

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. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink . Front counter. Employee provided. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Chef stored on sanitizer bucket. Corrected On-Site