BOSHAMPS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef patties located in grill low boy cooler 51F less than 4 hrs. Beef patties moved to secondary cooler for rapid cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored on cloths on cutting board at oyster shucking station soiled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom 81F, men's 86F, kitchen 123F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2 of 3 ice machines soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in macaroni. Repeat Violation

Basic - Cloth used as a food-contact surface under knives and seasoning flour at breader station.

Basic - Food stored in a location that is exposed to splash/dust. Cold hold make bar next to hand wash sink with no splash guard,

Basic - Food stored on floor. Bucket of blueberry/sauce stored on floor in walk in beer cooler.

Basic - Multiple Soiled dry wiping cloths in use at oyster bar on cutting board.

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

Basic - Standing water handwash sink drain, draining very slowly.

Basic - Trash bag used to line food-contact table under batter and seasoned flour at breader station.

Intermediate - Oyster tags not marked with last date served. Multiple oyster tags bunched and not individually dated Discussion conducted with operator reference requirements for oyster tags

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Drink ice located at inside bar drink ice bins . Items stored in direct contact with drink ice. Zing Zang / cheese and yogurt stored in drink ice bins. Ice discarded during the inspection

Intermediate - Oyster tags not marked with last date served. Oyster station Prior days served Oyster Tags . Discussion conducted with manager and staff reference proper procedures for Oyster Tags. Repeat Violation

Basic - Plastic bucket used as ice scoop stored in contact with ice. Oyster shucking station Removed Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Oyster station

Basic - Food containers not properly air-dried - wet nesting. Hotel pans stacked wet at clean ware wash rack.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oyster shucking station- make bar - shredded cheese 45/47/48°F , cooked spinach topping 45°F Overnight ( greater than 4 hrs.)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster shucking station- make bar - shredded cheese 45/47/48°F , cooked spinach topping 45°F

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Oyster shucking station make bar Condenser Iced over Repairs started during the inspection Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen. None observed on food/food contact surfaces.

High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed raw pooled eggs over unwashed grape tomatoes in walk in cooler left side. Operator corrected storage during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oyster station cooler- shrimp 46f at undetermined time. Operator discarded pan of shrimp during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster station cooler- shrimp 46f. Operator discarded shrimp during inspection. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine located in back right located by another ice machine. Ice machine inside door in wait station.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed 3 round pans on blocking hand washing sink in dish washing area. Operator removed pans during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink in dish washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup by 3 compartment sink top by sanitizer and multiple cell phones on top of food prep areas throughout kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups stacked with moisture between in wait station.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in sauté station of kitchen. Operator removed tongs during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on inside walk in cooler fan covers. Multiple shelves in kitchen with dust build up.

Basic - Open dumpster lid.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Upon inspection observed sanitizer bucket stored on top of cook line right side of hot holding stationing kitchen. Operator corrected storage during inspection. Corrected On-Site

Basic - Stored food not covered. Upon inspection observed chocolate ice cream container in walk in freezer. Operator removed ice cream container. Corrected On-Site