NORTH BEACH FISH CAMP

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter being held on TIME As A Public Health Control without time mark. Employee placed time mark on butter brought out at 9:30am. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb at mop sink located outside. Manager placed vacuum breaker on hose Bibb. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line deeply grooved.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed at start of inspection employees without beard guards engaging in food preparation. Employees put beard guards on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware washing area wet nesting. Manager removed and stored properly to dry. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in bar area soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cooler at entrance of kitchen. Employee removed and stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand washing entrance of kitchen missing employee handwashing sign. Inspector will provide employee handwashing sign. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed container of blue cheese stuffed olives in downstairs bar dated 8-16-2024. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch and bracelet on.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door in kitchen. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk-in cooler Collard greens dated 11-30-2023. See stop sale. Tasso Ham gravy dated 11-27-2023. See stop sale. Smoked tomatoes dated 11-8-2023. See stop sale. Clam stock dated 11-27-3023. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored in table next to dish machine. Manager removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Observed employee engaged in food preparation without beard guard.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs stored over can of ready to eat crab meat. Operator relocated the raw shell eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on the prep table next to the large mixer. Operator relocated the chemical spray bottle. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the oyster shucking station has build up of food residue staining. Can opener on the pre table has old food debris on the blade. Operator removed the can opener to the dish area to be washed. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent at the end of the main cook line closest to the front host station has build up of dust around the air vent.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal knife bag stored over box of unwashed potatoes in the dry storage area in front of the beer walk in cooler. Operator relocated the knife bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf adjacent to the high temp dish machine, clean metal containers stacked while wet.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging over center prep table in the main prep room. Operator removed the fly sticky tape. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with build up of food debris. Sliding top reach in freezer has build up of debris in the door tracks.

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed sliced avocados in the flip top reach in cooler in the oyster shucking area as evident by stickers still attached. Operator had employee remove the stickers from the avocados. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At the flip top reach in cooler at the pass through window, standing water in the front of the cooler.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top gluten free fryer stored on prep table in the oyster shucking station of the kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling raw scollops then changed her gloves and then handling cleaned equipment without washing her hands. After reviewing with cook she washed her hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries and hush puppies held under time control on cook line not discarded at the end of the 4 hour period. Manager discarded food.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Fries and hush puppies held under time control on cook line not discarded at the end of the 4 hour period. Manager discarded food. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held under time control on cook line not time marked. Manager stated butter was taking out of the cooler at 3:30pm. Manager time marked butter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled with old food debris. Mixer located in back prep area. Manager began cleaning mixer during inspection Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna ( not fully cooked) not properly marked as a raw item on online menu. Online menu governs by establishment. Manager fixed menu during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on steam table with deep cut marks that are no longer cleanable

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor throughout kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling soiled inside walk in cooler

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. Employee loading dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed lemon for drink, she got tongs Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 145f heat dish machine, explained manual sanitation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 145f my probe dish washer thermometer, ran it 4 times, I calibrated it to 32f in ice water, explained manual sanitation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at triple sink, mgr removed attachment that need it Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink, mgr diluted it to 300 pppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at bar

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep room busy dish machine

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom

Basic - Equipment in poor repair. Door in there door prep unit by stove not sealing properly Repeat Violation

Basic - Food storage container/container lid cracked or broken. Container cracked for food mix in reach in cooler by fryer, mgr discarded it, lid cracked for bulk flour container under walk in freezer Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small fryer basket for gluten free

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By reach in cooler next to beer cooler Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Red line is broken, reach in cooler by cook line, mgr placed new one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There hood filters by grill, door frame open oyster cooler by cook line Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on top shelf in back storage, employee placed them in bag, to go container in small storage upstairs in ice machine room, employee inverted them Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib on cook line behind heat lamp, between two Reach in coolers is missing a vacuum breaker. Hose bib in dish area with spray hose attached is missing a vacuum breaker. Hose bib outside in rear of building is missing a vacuum breaker. - From follow-up inspection 2021-11-10: Vacuum breaker was not install. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout kitchen areas are grooved and no longer cleanable. - From follow-up inspection 2021-11-10: Cutting boards still the same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in coolers on cook line have torn gaskets on lower doors. Microwave in cold prep area has chipping of interior on door. - From follow-up inspection 2021-11-10: Microwave still chipped and gasket still torn. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice buildup on shelves near door in walk in freezer. - From follow-up inspection 2021-11-10: Ice buildup still present Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shield over dish area is missing. - From follow-up inspection 2021-11-10: Lights still uncovered. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line have an accumulation of grease. Repeat Violation - From follow-up inspection 2021-11-10: Hood vents still soiled. Time Extended