BOSTON LOBSTER FEAST #3

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken

Basic - Equipment in poor repair. Gaskets single door reach in cooler across from ice

Basic - No handwashing sign provided at a hand sink used by food employees. Main ladies bathroom Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose at mop sink Operator flexed hose Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Whiter powdery substance in a shaker no label in prep area Operator labeled Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon, rice, pasta in sauce ,fish. Temperature range 46F-48F in cooler overnight per operator. Repeat high priority violations may result in administrative action. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon, rice, pasta in sauce ,fish. Temperature range 46F-48F in cooler overnight per operator. Repeat high priority violations may result in administrative action. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on clean storage rack.

Basic - Ripped/worn tin foil used as shelf cover. Bottom of shelf at server station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in tall reach in cooler by ovens southwest mussels (45F-46F - Cold Holding); oyster Rockefeller (46F-48F - Cold Holding). Both items from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in tall reach in cooler by ovens southwest mussels (45F-46F - Cold Holding); oyster Rockefeller (46F-48F - Cold Holding). Both items from overnight.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in waitstaff area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour in large flour container. Manager removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk in bar station with no date mark. Manager states opened on Tuesday of this week and placed date mark on container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food in walk in cooler. Manager placed in pan for segregation Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch on. Manager corrected and employee removed

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups by soda machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pan of oyster Rockefeller and southwest stuffed mussels both at 47°F in reach in cooler by steamer from overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of oyster Rockefeller and southwest stuffed mussels both at 47°F in reach in cooler by steamer from overnight

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site