DEEP LAGOON SEAFOOD AND OYSTER HOUSE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler 8 pounds of fully thawed tuna still in the sealed commercially reduced vacuum packaging that is marked remove from packaging and thaw under refrigeration. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is used as a dump sink, there is ice inside.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance in the interior walls of the crushed ice machine. Operator cleaned the interior walls. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at the bar. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler 8 pounds of fully thawed tuna still in the sealed commercially reduced vacuum packaging that is marked remove from packaging and thaw under refrigeration. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish and raw shrimp are stored over oysters that will be served raw. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ramekins next to the alto shaam, whipped butter (60F - Cold Holding). Per operator the butter was scooped less than two hours prior. Butter moved to the reach in cooler, operator provided with time as a public health control. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).

Intermediate - Handwash sink not accessible for employee use at all times. There is a squeegee and metal scrubber inside the hand washing sink in the dish washing area. Operator cleared the hand washing sink. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.

Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water in a pan over the flat top grill. Operator moved the pan of water with the utensils onto the grill top. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a redbull drink inside the make table cooler in front of the flat top grill.

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site Warning - From follow-up inspection 2024-08-22: Employee put on a hat. Time Extended Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim.

Intermediate - Handwash sink used for purposes other than handwashing. There is ice inside of the hand washing sink in the middle of the cook line. Operator dissolved the ice. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim. See stop sale.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the bar a wet wiping towl is stored draped over the lip of the hand washing sink. Operator moved the wiping towel to a sanitizer bucket.

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. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours. See stop sale.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. There are multiple reduced oxygen packaged bags of bedf in the walk-in freezer, there is no approved HACCP PLAN. Warning

Basic - Ceiling tile missing. There are missing ceiling tiles in the bach kitchen by the dish washing area.

Basic - Employee with no hair restraint while engaging in food preparation. An employee with no hair restraint is preparing food. Employee put on a hat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Handwash sink not accessible for employee use at all times. In the dish pit there is a cart in front of the hand washing sink and a bottle of dish soap inside the hand washing sink.

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. Inspector provided the operator with a copy of the employee reporting agreement in English and Spanish. Corrective Action Taken

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink at the bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk-in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage order.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the tops of both ice machines. There is a mold like substance inside the nozzle of the soda gun at the bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the bar hand washing sink.

Intermediate - No soap provided at handwash sink. There is no soap at the bar hand washing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the top section of the crushed ice machine. Operator cleaned and sanitized the ice machine. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from oven door handles on the cook line. Operator removed the tongs. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. There are multiple containers on the clean container racks outside the chef's office with food debris. Operator removed to the dish washing area to be re-washed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above cut cabbage in the secon make table on the left entering the cook line. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lobster bisque 155°F reheating, seafood gumbo 124°F reheating, clam chowder 150°F reheating in a Bain marie in the back kitchen. Per the operator these items had been reheating for four hours without reaching 165°.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed lobster bisque 155°F reheating, seafood gumbo 124°F reheating, clam chowder 150°F reheating in a Bain marie in the back kitchen. Per the operator these items had been reheating for four hours without reaching 165°.