SCULLEY'S

High Priority - Employee washed hands with no soap. Employee at bar washed hands no soap. Employee educated to wash hands with soap.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. I live fly in the kitchen not landing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shrimp over cooked crab Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar area has 2 shakers interior. Employee removed shakers. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine rest kit to check dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control used on the breading station for milk wash no written plan.

Basic - Bowl or other container with no handle used to dispense food.cup in sauce on cookline

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

Basic - Food stored on floor. Soup base stored on floor in kitchen. Employee moved soup base. Corrected On-Site

Basic - In-use utensil not on a clean portion of food preparation or cooking equipment Employee wiped spatula on garbage can then put back on the grill. Employee educated by chef. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.first low oven on line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright vegetable cooler

Basic - Stored food not covered. Bread on shelf in prep area of kitchen not covered. Employee moved bread. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board. Employee moved to sanitizer bucket. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line touched cloth on clothes prepping food without washing hands -employee at dish washing area touched dirty dishes then handles clean dishes without washing hands Discussed proper hand washing procedures with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobsters over cooked potatoes Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash (57F - Cold Holding) Items held out for less than 4 hours Operator moved items to freezer during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at prep table

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at dish washing area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink in dish washing area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -in bar area

Basic - Bowl or other container with no handle used to dispense food. -portion cup in seasoning at cooks line Operator moved during time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling has accumulation of dust in kitchen area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Spoons in hall way adjacent of restrooms Operator inverted during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station next to hand sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on shelf with clean metal containers in dish washing area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bag stored next to with sugar packets adjacent of restrooms Operator moved items during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - In-use tongs stored on equipment door handle between uses. -stove handle at cooks line Operator moved tongs during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -salamander has accumulation of food residue

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over washed produce in double door reach in cooler Operator rearranged during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line