AJ'S GRAYTON BEACH LLC

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White skirting inside bin Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed full pan wet nesting on clean drying rack.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine with 0ppm sanitizer reading. Operator set up sanitizer sink during inspection and contacted dish machine service tech. 300ppm quat Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags with dates and some tags without dates. Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 1 case of in-shell oysters without a tag.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin located at back door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses and phone stored on shelf above prep table.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, chicken flour and sugar. Operator removed both scoops to ware wash. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed 1 box of clear platter stored on floor.

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

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. This inspector provided proper advisory, operator posted during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer located outside.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, breading under fry station. Operator removed utensil during inspection. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Operator printed and properly posted during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In kitchen- ambient 37F. Remoulade sauce 43F, corn salsa 43F, French onion soup 43F, chili lime sauce 43F, lemon caper 43F, grouper 43F, BBQ butter 43F ( all date marked and held over 7 days see stop sale).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Make bar near fryer- grouper 43F, shrimp 43F, oysters 43F ( cook added ice on top of items ). In kitchen- ambient 37F. Remoulade sauce 43F, corn salsa 43F, French onion soup 43F, chili lime sauce 43F, lemon caper 43F, grouper 43F, BBQ butter 43F ( all date marked and held over 7 days see stop sale). Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At middle bar near sushi case. In wait station near kitchen entry. Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen above cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen vents.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored in panko bread crumbs.

Basic - In-use wet wiping cloth/towel used under sushi case on top of prep table.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. Repeat Violation

Basic - Open dumpster lid.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler in kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait / expo - salad station- seafood dip 61°, cut tomatoes 63°, salad mix 60/62°F ( per manager less than 4 hrs moved to secondary cold hold unit) fish 50/50°F less than 4 hrs. , Fry station- egg wash 54°F less than 2 hrs , hush puppy mix 51°, calamari 47°F less than 4 hrs. Make line - chicken 46/47°F Low boys oysters 47/47°, shrimp 47°, fish 47°F per manager less than 4 hrs. Walk in cooler #1 - gumbo 44°F less than 4 hrs. # 2 exterior- Oysters- shell stock 46/46/ 46°F per operator less than 4 hrs ( moved to secondary cold hold unit for rapid cooling) Operator advised to use ice packs to supplement cold holding of TCS foods on cook line. Warning - From follow-up inspection 2021-07-28: Upon callback - Expo- seafood dip 43°, cut tomatoes 44° cooling less than 1 hour, salad mix 38/41°F. Cook line- fish 41°, egg wash 35°, chicken 42°, calamari 44° cooling less than 30 minuets, hush puppy mix prep phase Low boy- no oysters, shrimp 42°, fish 43° Walk in cooler#1 gumbo 44°F over night see stop sale She'll stock oysters 40° ambient Second walk in cooler not in service at time of callback Time Extended