FLOYD'S SHRIMP HOUSE

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

Basic - Plumbing system in disrepair. Drain line disconnected underneath prep sink in kitchen.

Basic - Water draining onto floor surface. From prep sink in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: observed the soda gun at the downstairs bar was dirty. Bartender cleaned it immediately during the inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at exterior back door to kitchen. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door has gap at bottom to outdoor walkway. Rubber panel is in place to reduce gap but does not fully close it.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling vents throughout kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door to kitchen to outside. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black debris buildup on recessed drink crate at dish-machine table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - two pans of creole sauce in walk-in cooler dated for 07/03/2022 temping at 49° F each. Manager discarded at his discretion.

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 testing to 0ppm. Kitchen Manager Ste up third compartment of three compartment sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - crearle Made on 07/03/2022 in walk-in cooler temping at 49° F. Kitchen Manager discarded at his discretion.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - two pans of creole sauce in walk-in cooler dated for 07/03/2022 temping at 49° F each. Kitchen Manager discarded at his discretion. Corrected On-Site

Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. - oysters were shucked today. Tags are already dated and in a plastic baggie.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda machine at the main dining room wait station and the one at the end of the upstairs bar. Kitchen Manager had employee clean during inspection. Corrected On-Site

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of ice machine. Kitchen manager cleaned during inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. - inspector provided correct verbiage sign to manager. Manager posted during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - two doors from storage room to outside have gap.

Basic - Water draining onto floor surface. - water from beverage machine on counter behind bar draining into floor.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - two buckets measured 0ppm. Manager changed out the solution. Corrected to 200ppm. Corrected On-Site