PICKETT'S SEAFOOD

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Some in the refrigerator, some frozen, neither one frozen before packaging Red grouper, black grouper, smoked salmon, yellowfin, swordfish, Triple tail, red snapper, snowy grouper, yellow edge grouper , mutton snapper, Smoked salmon, triple tail, tile fish, Swordfish, yellowfin, Smoked swordfish Warning

High Priority - Non-food grade hose in fish cutting room for cleaning seafood, fish cutting room Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Swordfish topping with butter use by 4/11 Mac and cheese 4/15 Warning

High Priority - Sewage/wastewater backing up through floor drains. In unused bar, not currently open to the public or part of the license, where vacuum sealer is located. When handsink is run. Operator moved items out of the Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced Cole slaw 51F Time or temperature control for safety batter 42-46F Sliced cheese up to 48F top of reach in cooler Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Fish cutting room Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Recent tags Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. vacuum seal area Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no proof of food handler training Warning

Intermediate - No soap provided at handwash sink. vacuum seal area Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw chicken and beef over 48 hours Vacuum sealing hot dogs over 48 hours Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of steamer Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline Corrected On-Site Warning