JBS FISH CAMP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 55F. Advised to use time as a public health control or keep refrigerated. Returned to cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder 110-115F in the steam table. Advised to reheat to 165F to hot hold at 135F or above. Reheated to 187F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold scrubber and dirty plate

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup dated 1/13; old label per operator, no new label. made Friday Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler with clams and oysters

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bar ice cream mix labeled opened 10/9

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter out overnight 70F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light debris interior raw meat cooler in cookline, behind lid, gaskets

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site

Intermediate - Spray bottle containing toxic substance improperly labeled. Highly concentrated chlorine solution at approximately 6% from gallon in spray bottles labeled food contact surface sanitizer Blue substance also labeled as quat sanitizer resulting in 0 ppm quat when tested Operator removed to relabel Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vapes, keys, glasses, cell phone above prep table/ reach in cooler Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler on cookline LTO Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn on the cob 117F-178 Rice 110-140F. Advised to reheat to 165F to hot hold at 135F or above.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Three compartment sink greater than 400 ppm quat Wiping cloth greater than 500 ppm quat

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Bag of clams Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior cookline cooler Interior microwave

Intermediate - Handwash sink used for purposes other than handwashing. Holding sanitizer bucket in the bar Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bartender scooping ice with plastic cup.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Above fish cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge in steamer area Pipes around fryers on the wall

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 60F in expo cooler Sliced cheese and sandwich preps 48-64F overfilled Shredded cheese in server dressing cooler 44F. Hush puppy mix 89F on the fryer. Advised to use time as a public health control. Verified ingredients contain dried egg and milk

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Employee returned tag to cases of clams and oysters Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In upright oyster area cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt next to microwave on cookline Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and on the floor in front of the fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue in handle crevices. One of the ice scoops for ice machine 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 chicken over butter, cookline freezer Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last 3 days

Intermediate - Handwash sink used for purposes other than handwashing. Bar handsink used to rinse bar utensils

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna on cookline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. backpack in bottom prep shelf next to clean pans Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Oyster cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. flour

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken 1/3 pan stored behind raw fish in cookline drawers. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F on top, crab 45F on top, in plastic containers top of reach in cooler near steamers. Advised to store in deep covered metal pans

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle indoor bar Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink substance hanging from cookline handsink. Degreaser Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee bag on Togo cups in the bar - employee bag on boxes of gloves Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back exterior of ice machine

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Oyster area Warning - From follow-up inspection 2023-05-11: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder cooked previous day 40F at the edge and 47F in the middle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cheese 48F in Black and Decker cooler door; door left open during stocking. Moved items to freezer to recover temperature - hush puppy mix 45-57F next to fryers. Advised to use time as a public health control - ice cream mix in the back bar cooler 46F. Operator adjusted thermostat and discarded

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tagged by the week. Advised to mark daily

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light black buildup soda nozzle back bar Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20F in ice water

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In boiler closet Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal storage over hot sauce and other dry storage items

Basic - Food stored under dripping condensation. In the storage room, containers and cases of packaged food under dripping condensation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black and decker cooler

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 38 at the edge to 47F in the middle in plastic covered 5 gallon container in walk in cooler overnight. See stop sale

High Priority - Spray hose at dish sink lower than flood rim of sink. Dish area Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw burgers in bottom cookline drawer overnight 48-53F. See stop sale - hush puppy mix 48F, sitting next to fryers - rock cake 44-52F, stored improperly in cooler across from burners. Advised to stored directly in metal pan - in indoor bar cooler, ice cream mix 45F and 51F. Operator discarded Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Windex over reach in cooler Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. August tags

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - bottom left reach in cooler soiled with water and debris, oyster area Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of red bull over clams, Corrected On-Site

Insurance inspector boiler report not posted in boiler room. For reporting purposes only. Corrected On-Site