SALTY PAPA'S SHRIMP HOUSE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over raw shrimp. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold and pimento cheese 46F cold hold less than 4 hours across from cook line. Educated operator on maintaining foods at 41F or below. Operator moved foods to working reach in cooler. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense spice. Operator discarded cups. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Educated operator on proper storage of employee food. Operator discarded employee food. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on proper concentration. Operator redid sanitizer. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on the importance of labeling. Operator labeled bins. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb can of beans dented. Observed six 6lb cans of ketchup dented. Operator discarded cans. Operator separated cans to be returned to distributor. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat cheese. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold, beans 46F cold hold less than 4 hours. Operator turned down reach in cooler and double panned foods with ice. Observed Garlic butter 73F cold hold more than 4 hours. Stop Sale. Operator discarded garlic butter. Corrective Action Taken

Intermediate - No soap provided at handwash sink at cook line. Operator replaced soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on the importance of labeling. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food in bottom shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris around floor electrical outlet at cook line. Observed buildup of thick grease in backboards of fryers.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on proper concentration. Operator redid sanitizer. Rechecked concentration at 200 ppm. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed buckets of floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bins.

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over cooked chicken wings. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken wings 53F cold hold less than 4 hours. Operator filled in empty spaces and put lids on top. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense spice. Operator removed cup. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration 300 ppm. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sanitizer bucket used for food prep. Operator changed to food grade container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic butter 78F cold hold less than 4 hours. Operator placed but on ice to cool. Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed breath mints stored on shelving near clean plates. Operator placed mints on bottom shelf. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

Basic - Working containers of food removed from original container not identified by common name. Flour bins. Operator labeled bin. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw hamburger over ready to eat cream. Operator placed raw hamburger on bottom. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and raw fish stored above ready to eat bacon and cheese in drawer reach in cooler at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Operator cleaned can opener. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed grits 109F cooling more than 4 hours. Stop Sale. Operator discarded grits. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw scallops stored over container of Swiss cheese. Operator switched raw scallops to bottom drawer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 53F cold hold, cut lettuce 53F cold hold, pimento cheese 53F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bar sanitizer stored near single-service cups. Operator removed sanitizer. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottles. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf Corrected On-Site

Basic - Floor area(s) covered with standing water in front of outside mop sink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of raw frozen beef thawing at room temperature. Educated operator on proper thawing methods. Operator placed beef in walk in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of ketchup dented. Operator separated cans to be returned to distributor. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Grits 45F cold hold, cheddar cheese 45F cold hold less than 4 hours. Operator turned down walk in cooler. Corrective Action Taken

Intermediate - Clam/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket of ice water stored in hand wash sink at cook line. Operator removed bucket. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Beverage station hand wash sink.

Basic - Employee with soiled apron. Employee changed apron. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food-contact surface not smooth and easily cleanable. Observed spatulas chipping. Operator discarded spatulas. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook line. Educated operator on importance of proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen sausage thawing at room temperature.

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. Observed chlorine concentration at 0ppm. Operator primed sanitizer and called technician. Corrective Action Taken

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 44°F cold hold, raw scallops 45°F cold hold less than 4 hours at drawer reach in cooler at cookline. Bags of ice put on top. Observed gumbo 46°F cold hold, black beans 45°F cold hold less than 4 hours in walk in cooler. Time/temperature control for safety foods double panned with ice. Corrective Action Taken Repeat Violation

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location blocked by togo containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at end of cookline near walk in cooler used to store container of water. Observed handwash sink at beverage/wait station used as a dump sink. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of peach pie filling dented. Can see to be returned to distributor. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw grouper 44°F cold hold, raw scallops 45°F cold hold, raw hamburger 45°F cold hold less than 4 hours. Bags of ice put on top. Corrective Action Taken

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. Observed packages of fish opened before leaving inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee with soiled wiping cloth attached to waist. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Corrected On-Site