CJS SEAFOOD COMPANY

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. So sanitizer for dish machine. Operator went and provided a new box. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Whole shell eggs over cooked pasta in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prepared yesterday and stored over night was 68F, everything else in reach in cooler was proper temp.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppies batter made more than 4 hours per operator 61F

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Prepared yesterday and stored over night was 68F, everything else in reach in cooler was proper temp.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sauces in cooler not date marked.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prepared yesterday and stored over night was 68F, everything else in reach in cooler was proper temp. As the container was too large to adequately cook.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by drink fountain machine had no paper towels. Sink by soda machine has no hand towel or hand soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes by dish room not inverted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup above prep table by fryer.

Basic - Floor soiled/has accumulation of debris. Drink area has soiled floor. Corrected On-Site

Basic - Ice bucket stored on floor between uses. By ice machine , ice buckets stored on floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans soiled.

Basic - Stored food not covered. Commercial dressing not covers or dated after opened in upright cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp in three compartment sink not having running water. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fry station has food debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 50f from previous night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 52f. Less than 4 hours. Advised to rapid chill.

High Priority - Toxic substance/chemical improperly stored. Lighter stick stored on cutting board. Corrected On-Site

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.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Potatoes in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior lip of ice bin at bar. -Soda gun holster at bar. -Exterior of oven.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water.