HARRY'S SEAFOOD BAR & GRILLE

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer around door frame - From follow-up inspection 2026-01-07: Time Extended

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Pasta and shrimp plate temp 122F. Manager had the plate reheated. Corrective Action Taken

High Priority - Employee washed hands with no soap. Observed employee on cookline, when charging gloves washed hands without using soap. Manager corrected the employee. They rewashed hands correctly Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink to fill towel bucket in bar area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Stockroom left corner water damage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee next to mixer. Drink was moved. Corrected On-Site

Basic - Waste line clogged at soda gun holster. Right side of bar.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs, spatulas on the side of the cook line in water at 101F. The water was discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grouper 44F Taco Mahi 46F. Product was put on ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend at 86F. The butter was discarded. Discussed options with the manager. Corrective Action Taken

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave above the steam table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the 3 compartment sink. The paper towels was replaced. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dry storage area.

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. 0 ppm Kitchen Manager made adjustments, retested 100 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline. Ice machine

Basic - Ice buildup in walk-in freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster right side bar area.

Basic - Objectionable odors in bathroom or other areas of the establishment. Cookline

Basic - Plumbing system in disrepair. Hot water sink continues running in dishroom.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 2 servers drop off dirty dishes in dishroom, never washed hands before return to customer tables.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar area. Operator replaced soap dispenser Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degrease on dish shelf. Kitchen manager discarded spray bottle. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline and serviceline . Kitchen manager removed wet towels.Corrected On-Site** Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil container on cookline. Manager had employee labeled spray bottle. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Bar area. Employee replaced. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on cookline between lid and side of marketable.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs laying down in salad. Employee remove salad. Corrected On-Site

High Priority - Dented can present. See stop sale. Evaporated milk instorage severely dented

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Breaded green tomatoes, grit cake, and boudin balls by fryer station. Manager time marked Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line by fryer station. Manager refilled Corrected On-Site

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

Basic - Damaged/spoiled/recalled food not properly segregated. Can of dented evaporated milk in storage. Manager voluntarily discarded Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line by fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in cooler. Walk in cooler racks soiled

Basic - Soiled dry wiping cloth in use. By expo window. Manager removed Corrected On-Site

Basic - Walk-in cooler racks peeling and starting to rust. Prep table shelf with rust that has pitted the surface. In back prep area by steamer

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid

Basic - No handwashing sign provided at a hand sink used by food employees. Handicap bathroom and back hand washing sinks.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Fishing thawing in sink water not running. Employee turned water on. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bare hand contact with chicken after cooking and cutting for a plating. Observed another staff use bare hands to garnish a dish for a to-go order. An AOP FORM is not present or signed by the department. A form was emailed to the kitchen manager, Val. Employees began using gloves in the interim until the AO p can be approved. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filters at the ice machine lack date installed or expiring.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe dilates stored directly next to the hand washing sink and no barrier or separation present. Plates moved from the area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep groves cutting boards on the cook line.

Basic - Equipment in poor repair. Observed torn gaskets on refrigerator drawers and doors.

Basic - Food stored in a location that is exposed to splash/dust. Observed bread baskets of bread and butter stored on the counter with the hand washing sink without separation or barrier. Bread baskets moved upon request. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed pitted shelves in the walk-in refrigerator