PRIME FISH

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar bin and flour bin in kitchen.

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. Poster provided via email. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a strainer over the sink.

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. Form provided via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the bar.

Basic - Bowl or other container with no handle used to dispense food. Observed in a large plastic container with rice in the back room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout the kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on the chest freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook removed it. Corrected On-Site Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a drink in the chest freezer. The manager removed it. Corrected On-Site

Basic - Reach-in freezer shelves with rust that has pitted the surface. Observed in the back room.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzle located at bar area. Employee cleaned soda gun nozzle at bar. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a blue substance, hanging from handwash inside located behind bar, not labeled. Employee labeled chemical spray bottle. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large plastic containers stored on kitchen floor next to chest freezer at kitchen area. Employee began to remove clean plastic containers from kitchen floor. Corrected On-Site

Basic - Equipment in poor repair. Observed broken chest freezer door, not affixed to freezer, located next to three compartment sink at kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between prep cooler and ice bin, under oyster display cooler. Chef removed knife stored between equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses located on oven door handle at kitchen cookline. Manager removed tongs stored on oven door handle. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning located metal containers on storage shelves, across from three compartment sink. Observed employee began to remove old labels from clean containers. Corrected On-Site Repeat Violation

Basic - Reach-in freeze shelves with rust that has pitted the surface located towards back kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of flour and sugar not identified, located under prep counter near bread prep station. Observed a container of bread crumbs at dry storage area, not identified.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken, over raw ground beef and over crab legs. Inside 4 door reach in freezer. Employee re arranged food items inside reach in freezer according to cooking temperatures. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed blender stored inside hand was sink. Manager removed blender from inside hand wash sink. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used for rice. Manager discarded plastic cup Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ware washing area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on shushed to store foods at dry at area. Manger removed back pack and stored away. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife's between three compartment sink and wall. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Manager inverted single serve containers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed in hand wash sink on ware washing area. Maintenance person repaired leaking pipe. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License was paid at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-sauces (122-134°F - Hot Holding) Employee began to reheat. Corrective Action Taken

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance, in ware wash area.

Basic - Clean plates not stored inverted or in a protected manner, stored on top of reach in cooler across from cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of vinegar stored on the floor inside dry storage room. Employee removed vinegar from off floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives from in between wall and three compartment sink. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Insect control device installed over clean food equipment. Containers were removed from underneath bug light. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Water draining onto floor surface, from dish machine.

Basic - Water leaking from pipe underneath hand sink in ware wash area.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings not labeled. Employee labeled at time of inspection. Corrected On-Site