DOUG'S SEAFOOD

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put on gloves to prepare food for a guest without proper handwashing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat bread in freezer. Operator moved to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clam chowder (51F - Cooling) per operator held overnight in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clam chowder (51F - Cooling) per operator held overnight in walk in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Worn, torn and/or soiled floors/carpeting. Floors are worn and chipping throughout back of house.

Basic - Bowl or other container with no handle used to dispense food. In flour bin. Corrected on site Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected to Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Lobster meat was thawing in standing water in the prep sink. Haddock case was thawing at room temperature on a cart on the cook line. All thawing product was placed submerged under running water for proper thawing. Corrected On-Site Warning - From follow-up inspection 2025-05-27: Lobster meat was thawing next to the dish machine in standing water.. Employees began placing thawing product in the walk-in cooler. Admin Complaint Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored on open shelving in the walk-in cooler directly above Haddock. Operator moved to proper storage hierarchy. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Five gallons of clam chowder marked with a preparation date of 10/29. One gallon shucked shellfish marked with s preparation date of 10/29. Operator discarded. See stop sale. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five gallons of clam chowder marked with a preparation date of 10/29. One gallon shucked shellfish marked with s preparation date of 10/29.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Side reach-in cooler had items at important temperatures: crab cakes (44F - Cold Holding); lobster (48F - Cold Holding). Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach-in cooler had items at important temperatures: crab cakes (44F - Cold Holding); lobster (48F - Cold Holding). Operator discarded. See stop sale 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. Provided handout to Operator for posting. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Provided copies of Employee Health Agreement to Operator. Employees present signed Agreement. Corrective Action Taken

Intermediate - Spray bottle containing yellow toxic substance not labeled.

Basic - No Heimlich maneuver/choking sign posted. Provided to Operator during the visit. Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Prepared food is being stored in re-used single-service containers. Educated Operator on proper use of single-service items and proper storage of food.