AUSTON'S ON 98

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Establishment uses same milk batter and seasonings for both chicken, seafood and other items at breading station. Discussion with manager on updated food code. Corrective Action Taken

Basic - 3 Ice buckets stored on top of ice machine between uses.

Basic - Stored food not covered. Cooked chicken wings stored on speed rack in walk in cooler not covered on top. Manger placed tray over top rack of chicken wings. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Used employee glove ( turned inside out )stored on cutting board at make bar.

Intermediate - Handwash sink not accessible for employee use at all times. Sink near fryers blocked with hose wrapped around sink. Sink at left side of bar blocked with tray and sign posted do not use. Employee removed hose from sink.. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink on right side of bar used as a dump sink. Strainer stored in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to far right of bar. ( dispenser empty). Repeat Violation

Intermediate - No soap provided at handwash sink at far right of bar.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink near fryers 79F. Sink at middle of bar unable to turn on hot water.

Basic - In-use cloth/towel used under cutting board at make bar.

Basic - No handwashing sign provided at a hand sink used by food employees at far right of bar.

Basic - Plumbing system in disrepair. Sink at bar to the left unable to use and is covered up. Sink in middle of bar - left faucet handle does not turn on water.

Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the corners of lip chute.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Repeat Violation

Basic - Cloth used as a food-contact surface under milk bath and under multiple cutting boards. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table above reach in cooler on cook line. Purse/bags and employee food stored on prep table near microwave.

Basic - Faucet/handle missing at plumbing fixture at bar.

Basic - Food stored on floor. Chicken tenderloins 39F stored on floor in walk in cooler. Bread and shrimp stored on floor in walk in freezer. Manager placed chicken, shrimp and bread on shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar- scrubber stored in sink. Employee removed scrubber from sink. Hand wash sink near fryers- hand held squeegee stored in sink. Employee removed squeegee from sink. Corrected On-Site Repeat Violation

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

Basic - Cloth used as a food-contact surface under pan on cutting board in front of shelled oysters on ice. Employee removed cloth from food contact surface. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line near make bar blocked with food cart holding dressings. Sink by ice machine blocked with empty food cart. Repeat Violation

Intermediate - Handwash sink used for purposes other than hand washing. Strainer stored in sink at bar to right of oysters.

Basic - Cloth used as a food-contact surface under pan in front of oysters on ice and under mixing cups at bar.

Intermediate - Handwash sink not accessible for employee use at all times . Sink at end of cook line blocked with food cart storing dressings. Cook removed cart from sink area. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside rice on cook line. Repeat Violation

Basic - Food stored on floor. Case of bread stored on floor in walk in freezer. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing shrimp in standing water at 68F 1:15-1:30. Cook removed shrimp and placed in walk in cooler. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee was at Breader station, picked up his drink, drank his drink and stored it on the food prep bar.

Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink near ice maker. Manager removed chair from sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up in ice maker. Build up around inside lip of lid to ice bin in wait station. Repeat Violation

Basic - Covered waste receptacle not provided in shared employee bathroom.

Basic - Stored food not covered. Wrapped shrimp in upright freezer un covered. Manager covered shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding make bar- lobster dip 45F, shrimp 46F, boiled eggs 49F (less than 4 hours per manager). Manager had employee add ice under food items at make bar. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. July tags not marked with last date sold. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with food cart at entry of cook line. Employee removed cart. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in wait area. Manager in process of cleaning the vents at time of inspection. Corrective Action Taken

Basic - Ice buildup in walk-in freezer on ceiling.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at entry of cook line has no hand wash sign. Manager printed and hung sign at sink. Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover in ware washing area near 3 compartment sink.

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. Dish machine chlorine tested at 10ppm, machine primed at time of inspection. Retested at 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw shrimp over diced peppers on grill station. Employee move peppers to different cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster and crab dip on salad station, pan over filled, top portion 51F, per employee over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster and crab dip on salad station, pan over filled, top portion 51F, per employee over 4 hours. See stop sale. Butter milk on fry station 49F, less than 1 hour, manager moved to freezer for rapid cooling, retemped at 46F, Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. By oyster shucking station. Manager restocked at time of inspection. Corrected On-Site

Basic - Food stored on floor. Case of chicken on floor in walk-in, manager moved to shelf at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on top of dusty/dirty ice machine. Manager washed scoops and relocated scoops into pan. Corrected On-Site

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. Under 50 ppm. Operator primed machine. 2nd reading 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over butter. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese on ice 44° less than 20 minutes. Operator pushed down in ice so that the ice surrounds the pan. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of handwash sink at end of line closet to dish machine. Operator moved cart during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink at end of bar. Operator stocked during inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided signage. Operator hung signage during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup in chimichurri. Operator removed during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink near fry station. Operator has work order in. Corrective Action Taken