LOLA'S SEAFOOD EATERY

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. Dishwasher (Quaternary 0ppm); operator unable to fix sanitizer; switched to three compartment sink; Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed red onions in walk-in cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (49F - Cold Holding)next to the fryer; as per operator food out of temperature for less than four hours; operator added ice to quick chill; Corrective Action Taken

Intermediate - Handwash sink by three compartment sink used for purposes other than handwashing- to store plastic container lid Operator removed Corrected On-Site

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles- at glass reach in at front counter

Basic - Food stored on floor- oil case at the prep table Operator stored properly Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- in flour at cook line Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed out in standing water in three compartment sink Operator turned water on Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.clams/mussels.

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. Buttermilk/opened 3 days before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Cooked rice 51F (cooling overnight). Not removed from walk in cooler for portioning or prep work. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Cooked rice 51F (cooling overnight). Not removed from walk in cooler for portioning or prep work. See stop sale.

Basic - Stored food not covered. Walk in cooler - chowder. Chowder covered. Corrected On-Site Repeat Violation