HARRY'S SEAFOOD BAR & GRILLE

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. Cheese grits stored in cook line warmer. Manager stated grits placed in warmer two hours earlier. Manager had employee place proper time marking on grits. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer in pass through window on server side: rice (122F - Hot Holding); cream sauce (124F - Hot Holding). Manager stated items placed in warmer three hours prior to temperature being taken. Manager voluntarily discarded items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop blue cheese crumbles from reach-in cooler across from wait station. Manager removed cup during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in dry storage room. Manager returned containers to dish area to be rewashed. Corrective Action Taken

Basic - Food stored on floor. Chicken base stored on floor in dry storage room. Manager placed chicken base on shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of salt and paprika stored on shelf above kitchen steam kettles. Manager placed proper labels on containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler at end of cook line: macaroni (47F - Cold Holding). Manager stated macaroni was placed in cooler one hour prior to temperature being taken. Manager moved macaroni to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets beneath shelf in dish area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees working in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dry storage area. Manager pulled containers apart. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water,98F. Manager changed water and utensils, 147F. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area at end of cook line, 100 ppm. Manager changed sanitizer water, 250ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor behind bar. Manager placed bucket on shelf.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves handled raw fish then handled cooking equipment and clean plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bread plates next to hand wash sink be server station exposed to splash. Manager moved plates Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex employee bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed glasses and took to dishwash area Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags stored in binder, however last date served was not on any of the tags.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.

Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager had buckets washed and stored inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( mushrooms and tomatoes ) stored over ready-to-eat food ( cut peppers ) in walk in cooler

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line, touched his face with gloved hands and grab a cleaned container, inspector instructed to stop and 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. At the bar area, female employee touching cut fruits whit bare hands, (no observable cross contamination observed).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw sausage balls above cooked grits, manger moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee at the cook line wearing gloves, touches soiled surfaces and then grab bread and placed on the grill, Inspector instructed to removed gloves and washed his hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers) 45F), raw sausage 47F, raw beef 43F, raw fish 41F and 44F. At the server area, eggs 44F(moved to freezer 43F). Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At the cook line, grits cakes no time marked, manager marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to filled container with water.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area, manager provided. Corrected On-Site

Intermediate - bottle containing toxic substance not labeled. At the dish machine area, squeeze bottle with pink solution (soap) not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container, employee moved. 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. In walk-in cooler, observed mahi and red fish pulled last night inside vacuum sealed bag, Manager cut all the bags. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, manager moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the storage area wet. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked

Basic - Old food stuck to clean dishware/utensils. Cleaned stacked container at the storage area with food residue, manager moved to dish machine. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (sandwich cooler). Repeat Violation

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. Dish machine in kitchen, 0 ppm. Manager changed sanitizer bucket and primed machine, dish machine 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

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 handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on cook line. Observed one fly in bar area. Observed one fly in dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in ice bath across from fryers: egg wash (48F - Cold Holding); shrimp (46F,45F - Cold Holding); fish (48F - Cold Holding). Manager stated items placed in ice bath one hour prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41: shrimp (41F,42F - Cold Holding); fish (41F - Cold Holding); egg wash (40F - Cold Holding). Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep reach-in cooler stained. Hot water nozzle of tea machine in wait station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean dish rack in dry storage room.

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor in front of ice machine. Manager had employee store ice buckets on shelf next to ice machine. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of soda machine in wait station. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in dry storage room.

Basic - Stored food not covered. Pan of shrimp stored in walk-in cooler. Manager placed lid on pan of shrimp. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil on cook line.

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 the ceiling of the ice machine bin has dark foreign spots on it. Observed the dish wash machine testing 0 ppm for chlorine. A new jug was added, 100 ppm achieved. 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. Observed male prep staff zesting a lemon, no gloves. Gloves were then added. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dairy at the bar, 45F. This was discarded by management. Corrected On-Site

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. Observed batter and egg dip lacking their times marks. Labels with an adjusted 2 hours were put in place. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Chris C. did not have a certified food manager certificate available for review.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the fry make table with dried food debris on the right handle.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 drinks in the kitchen, stored over or next to food or clean dishes. Each one in turn was adjusted to not be over food. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in 2 reach-in coolers in the kitchen. The staff is already aware of this.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet/damp cloth stored on a cutting board in the kitchen. This was placed in solution. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed the bar floor has standing water, missing tiles and debris in the far corner.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee touch glasses with gloves and continue to prepare food. Manager stopped employee and instructed him to wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cook-line. One fly in dining area near bar.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at hand washing sink located in server area no paper towels. Manager added during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with yellow liquid stored on cook line no label. Manager labeled as oil during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Closed can of soda in reach in cooler next to portioned salad mix. Red Bull opened on bar next to single service glasses. Employee removed items during inspection. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine and stored bread. Manager removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on outside of reach in coolers located in Salad prep area have debris and mold like substance around door openings.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer on cook line and in prep area have some food debris on bottom shelves. Repeat Violation

Basic - Stored food not covered. Metal pans of melted butter stored on bottom prep shelf no covers. Manager covered during inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Small red sanitizer bucket on floor next to dipper wells. Manager added another bucket in-order to remove from floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large white bins of sugar and bread crumbs dry storage area not labeled. Manager labeled during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher located in dry storage area in the " recharge " zone.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Covered employee drink on prep shelf next to containers of batter. Employee drink on server station next to coffee maker and single service cups. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers where salad bar items are kept have soiled shelves. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of creole sauce In make table: 60F 2:35p/ 3:35p 56F Observed container salmon in reach in cooler under cook-line : 50F 2:35p/ 3:35p 41F Manager added ice to foods not making temperature in order to rapid cool down. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substance not labeled. Observed spray bottle with yellowish solution on top of dish machine. Manager stated substance was sanitizer, labeled during inspection

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened and closed employee drink containers throughout kitchen area, reach in coolers and server stations. Manager removed during inspection. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor throughout kitchen and dish area. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use utensils stored in dirty containers on cook line. Manager removed during inspection Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food and debris inside microwaves located near cook line in kitchen. Manager Instructed employee to begin cleaning during inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust and grease a debris on vents underneath hood system in kitchen above cook-line and fryers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food and debris on bottom shelves of reach in coolers located across from cook line in kitchen.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed upon entering kitchen sanitizer buckets located opposite cook line with dirty solution. Employee replaced sanitizer in buckets during inspection.

Basic - Single-service articles not stored inverted or protected from contamination. Observed stack of styrofoam cups in server station incorrectly stored. Employee corrected during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of shelf in reach in cooler located across from dishwasher area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed both wet and dry soiled wiping cloths in use throughout kitchen. Manager removed during inspection