JOHNNY O'QUIGLEY'S ALE HOUSE & MARINA

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Walk in cooler speed rack - fully thawed ROP / vacuum packed Oyster Bay grouper and Tidal Zone Mahi Mahi Line low boy cooler - fully thawed ROP / Vacuum packed Oyster Bay Grouper and Costal Seafood Red fish .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - cooked pasta 44/45, shucked oysters 45/45, spinach dip 44/45F ( per staff less than 4 hrs. ) Items moved to secondary cold hold unit for rapid cooling . Corrective Action Taken Warning

Intermediate - Identity of food or food product misrepresented. Shrimp offerings identified on menu as Gulf Shrimp. To include - Appetizers : Shrimp Ceviche Gulf shrimp Seafood : New Orleans Cajun Shrimp Blackened Gulf Shrimp Soups and Salads : Award winning Seafood Gumbo Gulf Shrimp Shrimp used for the above offerings identified by kitchen staff. As follows - Asian Gold uncooked shrimp 71/90 Product of India farm raised. 21/25 Network's American Chef Shrimp farm raised product of India Preference Brand 21/25 Farm raised product of Peru Admin Complaint

Intermediate - Oyster tags not marked with last date served. Tags undated

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. Walk in cooler speed rack - fully thawed ROP / vacuum packed Oyster Bay grouper and Tidal Zone Mahi Mahi Line low boy cooler - fully thawed ROP / Vacuum packed Oyster Bay Grouper and Costal Seafood Red fish . Warning

Basic - Ice buildup ( condenser Iced over ) in reach-in cooler - line make bar. Right side make bar .

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi Menu Rolls , boats, Nigiri, Sashimi. Warning - From follow-up inspection 2021-09-21: At time of the call back inspection Sushi menus in process of being reworked to identify raw / undercooked animal foods. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar cook line Sliced cheese 50°F less than 1 hr. Cook line Low boys cook line low boys - middle - beef patties 49°, chicken 53°, steak 49°, tuna 49°F , fish 52°, shrimp 57°F Drawers open Per kitchen manager less than 4 hrs. Low Boy TCS foods Iced during the inspection to facilitate rapid cooling. Corrective Action Taken Warning

Intermediate - Equipment drain line draining into handwash sink. Top level bar soda gun drain into hand wash sink. Kitchen expo front line Hot hold well drain into hand wash sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi Menu Rolls , boats, Nigiri, Sashimi. Warning

Intermediate - No sign and paper towels or mechanical hand drying device provided at handwash sink. Middle Bar Sushi Station

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice at sushi station Procedures provided to operator Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin and soda nozzles of drink machine. Middle level wait station