Reel Seafood

Observed dish washer handling/rinsing off dirty dishes while wearing gloves and failing to change gloves prior to handling clean dishes. Employees must change gloves when switching tasks to prevent clean dishes from becoming contaminated. COS by having dish washer rewash contaminated dishes and change gloves prior to handling clean dishes.

NOTE: servers are also required to wash hands after handling/returning dirty customer dishes to warewash area.

Observed bartender handling ready-to-eat (RTE) foods such as limes with bare hands. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

Violation was not corrected onsite as drink had already been served to customer before correction could be made. Bartender did however, bring out tongs to use when grabbing drink garnishes.

Observed:

1. Time/temperature control for safety (TCS) foods in salad prep top unit being cold held above 41°F. Ambient temperature of unit is right around 41°F with the temperature of TCS foods in top part of unit ranging between 43-52°F. COS by creating ice bath in prep top unit. Ambient temperature of unit must be lowered.

2. Coleslaw on ice in expo area being cold held around 52°F due to pan not being properly placed in ice bath. COS by properly placing pan in ice bath.

Observed drink pitchers in front expo area and in bar area left uncovered while not in active use. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Recommending to purchase drink pitchers with covers.

Observed in-use sanitizer bucket on cookline at 0 ppm. Chlorine sanitizer must be 50-100 ppm. COS by remaking to proper concentration.

Observed a majority of TCS foods in prep top units not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

COS by dating. Any TCS food items not dated on future inspections will be discarded.

Observed seafood sink separating from wall. Adjacent wall is also in disrepair Must reattach sink and repair wall.

Observed areas of extremely low grout throughout front and back kitchen areas. Also observed large patch of broken tile in cook area and in front of bulk ice machine. Floors must be regrouted and tiles must be repaired.

Observed employee drop in-use tongs on the floor, place tongs on prep counter, & then later use tongs to handle customer food. Food was served to customer before Health Authority could correct.

(j) Food Contact with Equipment and Utensils. Food shall only contact surfaces of:

1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8)

Tongs were later sent to warewash area and prep counter was sanitized.

Observed food and drink pitchers in front expo area left uncovered while not in active use. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS by covering.

Observed dish machine not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. Dish machine was primed several times but chlorine still did not dispense. Must discontinue use of dish machine for sanitizing until serviced.

Observed significant build-up on interior doors and roof of dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dish machine must be thoroughly cleaned and sanitized.

Observed seafood sink separating from wall. Adjacent wall is also in disrepair Must reattach sink and repair wall.

Observed areas of extremely low grout throughout front and back kitchen areas. Also observed large patch of broken tile in cook area and in front of bulk ice machine. Floors must be regrouted and tiles must be repaired.

Observed employee drinks stored in food prep area. Personal items must be stored in a designated area below food and food prep areas. COS by moving drinks to bottom shelf.

Observed food and drink pitchers in front expo area left uncovered while not in active use. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS by covering.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold build-up.

Observed several time/temperature control for safety (TCS) foods in various coolers not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed food cooling while tightly covered in plastic wrap. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by uncovering.

Observed seafood sink separating from wall. Must reattach.

Observed areas of low grout throughout front and back kitchen areas. Also observed large patch of broken tile in cook area. Floors must be regrouted and tiles must be repaired.

Observed dish machine at bar not dispensing chlorine. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine.

NOTE: This machine has a history of not properly dispensing sanitizer. If machine continues to have issues, it must be replaced.

Observed several time/temperature control for safety (TCS) foods in various coolers not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed inspection report not prominently displayed. Report was posted on side of podium at less than 5 feet. The most current inspection report shall be prominently displayed in public view at all times, within a 15 feet of the front or primary public door and between 5 feet and 7 feet from the floor and in an area where it can be read at a distance of one foot away.

Observed faucet of vegetable sink leaking and held together by plastic to reduce leakage. Must repair.

Seafood sink is separating from wall. Must reattach.

Observed areas of low grout throughout front and back kitchen areas. Also observed large patch of broken tile in cook area. Floors must be regrouted and tiles must be repaired. Must also close openings in ceiling.

Observed CFSM handling ready-to-eat food with bare hands.

511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P

COS by discardig.

Observed dish machine at bar dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed several time/temperature control for safety (TCS) foods in prep top and reach-in coolers not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by placing dates on products.

NOTE: any items not date marked on future inspections will be discarded.

Observed CFSM preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed areas of low grout throughout front and back kitchen areas. Also observed large patch of broken tile in cook area. Floors must be regrouted and tiles must be repaired.