LUCKY SHUCK OYSTER BAR & TAP HOUSE/THE TACKLEBOX

Basic - Ice scoop handle in contact with ice- at the bar; stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple in water at 127 F at cook line; removed; Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees touching soiled dry towel to wipe surfaces, touching garbage, and touching clean utensils and working with foods without changing gloves and washing hands first; chef educated ; employees washed hands Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster stock (120F - Hot Holding);in steam table at cook line; food out of temperature for approximately 20 minutes; moved to be reheated to 165 F Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees put gloves on and started working with food without washing hands first; Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dishwasher with dirty plates unloaded dishwasher with clean plates without washing hands before Operator educated and employees washed hands; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household bug spray stored at the bar Operator discarded Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged stored above fries commercially packaged in reach in freezer next to walk-in cooler Stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler at entrance to kitchen; coleslaw (45F - Cold Holding) Per Operator not prepared or portioned today Item was held in cooler overnight; food out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler at entrance to kitchen; coleslaw (45F - Cold Holding) Per Operator not prepared or portioned today Item was held in cooler overnight; food out of temperature for more than four hours; See Stop Sale butter (55F - Cold Holding) left at room temperature to melt next to grill; operator placed food on the grill to reheat; Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At Bar; Bug spray stored with clean glasses Operator removed At Bar; Spray bottles containing chemical stored with drinks and over drinks Operator removed Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses. Reviewed Big six and emailed poster to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet mash potatoes (55F - Cooling)since 9:00 at 10:29 2nd temp 61 F at 10:56; food placed in closed container ; at this rate food will not reach 41 F within 6 hours; operator removed lid; Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At Oyster Service Area; Cutting board with deep cut marks and heavily soiled. Advised Operator to replace or resurface Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Key lime dessert meringue containing raw yolks Advised to place asterisk next to item.

Basic - Bowl used to dispense salt at cook line; Removed Corrected On-Site Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean buckets were store on the floor Operator fixed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; Employee juice cup on prep area Operator removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At various areas throughout establishment employees personal belongings were observed like jackets; caps; wallets Advised Operator to designate an area for employees personal belongings. Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- on the drying rack next to dishwasher Advised Operator to allow proper drainage

Basic - Ice scoop handle in contact with ice- at raw bar and drink bar Removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar; - From follow-up inspection 2024-02-08: Time Extended

High Priority - Observed: Employee washed hands with no soap. Employee rinsed hand with water only; operator educated; employee washed hands with soap ; Corrected On-Site Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler ; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale ; educated operator on proper methods of cooling foods; See Stop Sale; Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tropical salsa (43-47F - Cold Holding); in ice at raw bar ; ice bath not properly set up; food not prepared or portioned today; food out of temperature for approximately 20 minutes; operator added ice; Corrective Action Taken Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler ; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale ; educated operator on proper methods of cooling foods; See Stop Sale; Repeat Violation Admin ComplaintPriority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef Raghu (133-162F - Hot Holding); gumbo (128-135 F - Hot Holding) in steam table at flat top and salad station; food not being stirred; operator stirred foods ; rechecked to 152F/ 142F Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster; Corrected On-SitePriority: Intermediate

Intermediate - Observed: Clams/mussels/ tags removed from original container prior to container being emptied- divided in multiple locations / containers; advised operator to make copies of original tag and keep inside the container Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw bar. Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing- to fill up sanitizer bucket with water and wet cloth towels to clean surfaces; operator educated Corrective Action Taken Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink at bar; no paper towels provided at HWS at the bar and by dishwasher; operator provided Corrected On-Site Priority: Intermediate

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at raw bar and cook line; removed; Corrected On-Site Priority: Basic

Basic - Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at fish room Operator discarded Corrected On-Site Priority: Basic

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Warning - From follow-up inspection 2023-10-19: Egg yolks 61-62 F cooling at 2:49 to 59-62 F at 3:22 since 2:15 pm ; food covered during cooling process at this rate food will not reach 41 F or below within 6 hours; Cooked wings 45-46 Cooling Steamed cauliflower 44-45 F cooling Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale Warning - From follow-up inspection 2023-10-19: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings 45-46 Cooling Steamed cauliflower 44-45 F cooling Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-10-19: Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 pounds Lobster meat.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - green bean (42F-64F - Cold Holding); blanched broccoli (42F-53 - Cold Holding) not portioned or prepared today held in overfilled containers- operator split and moved to cooler. Recheck both 43F. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Grilled chicken - operator removed from walk in to oven. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station - utensils in sink - operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to operator. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Operator posted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees removed watches. Corrected On-Site 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. Heavy cream/opened over 24 hours before/corrective action taken/operator date labeled food.(walk in cooler). Corrected On-Site

Basic - Food stored on floor. Raw bacon/walk in cooler/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Prep area/kitchen/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pickels/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo/walk in cooler/prepared over 24 hours before/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Ceiling tile missing. By 3 compartment sink.

Basic - Old labels stuck to food containers after cleaning.by dishmachine area/pots/pans