Marsh's Edge

Observed in walk in cooler container of raw fish being stored above ready to eat foods and milk containers at the time of this inspection. COS: PIC moved raw fish to proper storage location. CA: Ensure proper stacking order based on safe cook temperatures of food items.

Observed facility with containers of potato salad and chicken salad with a prep date of 2/23 and a discard date of 3/23. COS: PIC corrected date labels to be discarded after 7 days. CA: Ensure that prepped foods are not held longer than 7 days from the day they are preppared.

Observed shrimp being stored in the walk in cooler submerged in water at the time of this inspection. COS: PIC discarded shrimps. CA: Ensure that food products are not stored in contact with water.

Observed walk in freezer with severe build up of ice on the back wall floor and on a few boxes. CA: Ensure that ice does not come into contact with boxes.

Observed vent hood over grill area with beginnings of droplets forming at the time of this inspection. CA: Increase cleaning frequency to prevent build up and potential contamination.

Observed utensils and plates being stored with food contact ends exposed and not protected from contamination at the time of this inspection. CA: Ensure that food contact sides are protected from contamination during storage.

Facility PIC informed me that the kitchen does offer undercooked foods for order by guests. CA: Facility serves highly Susceptible Populations and it is prohibited for HSP facilities to serve undercooked animal products for ready to eat purposes. If facility wishes to serve these food products, they must establish a separate kitchen not serving the healthcare portion of the establishment to order and prepare those food types.

Observed facility with frozen bag of chicken stored open in the reach in freezer. Observed containers of rice and breading stored with lids ajar leaving food uncovered. COS: PIC covered foods. CA: Ensure food products not in immediate use are stored covered to prevent contamination.

Observed commercially packaged reduced oxygen fish stored in RIC fully thawed while still in package. COS: These ROP fish were discarded. CA: Educate staff on ROP safety. Fish shall be thawed completely removed from ROP packaging.

Observed walk in freezer and chest freezers with severe ice build up on food boxes at the time of this inspection. CA: Ensure the ice build is removed and does not build up on boxes as they can damage boxes and lead to contamination of food products.

Observed sanitizer dispenser not dispensing proper levels of sanitizer for sani-buckets. COS: PIC will hand make buckets to ensure proper sanitizing until dispenser is repaired.

Observed internal ice machine surfaces with build up of scale and dark discoloration areas. COS: PIC placed out of order to sanitize and clean prior to remaking ice for use.

observed dispensing area of juice dispenser with build up at the time of this inspections. CA: Rinse, wash, and sanitize nozzles and underside of dispneing area to prevent build up.

Observed commercially packaged reduced oxygen fish stored in WIC fully thawed while still in package. COS: These ROP fish were discarded. CA: Educate staff on ROP safety. Fish shall be thawed completely removed from ROP packaging.

Observed knives being stored on rusted knife holder at the time of this inspection. Observed knives being stored in a container with old food debris. CA: Store clean utensils in a clean area to prevent contamination.

Observed TCS foods being stored above 41F in 2 cold hold units, one in the main kitchen, and the other in the satellite bottom floor kitchen. COS: PIC discarded TCS foods held over 4 hours in the cold hold units. PIC moved newly prepped TCS foods to cold hold unit holding 41F and below. CA: Ensure cold hold units are working properly to maintain TCS food products are 41F or less.

Observed walk in freezer with severe ice build up at the time of this inspection. CA: Ensure freezer is in good condition, properly sealed, and not creating ice build up.

Observed glass cups being stored with the rims touching unclean shelving at the time of this inspection. CA: Ensure cups and utensils are stored in a clean area at all times.

Observed ladles and serving spoons stored in a drawer mixed up at the time oft this inspection. CA: Ensure all utensils are facing the same direction to prevent contamination of the lip contact end when grabbing.

Observed 2 freezer chests with ice build up along the sides at the time of this inspection. CA: Ensure ice build up does not occur and check equipment to ensure properly working and with tight seals.

Observed facility missing testing device/ strips to ensure high temp dish machines are reaching proper temperatures. CA: Ensure facility has temperature measuring device to dish machine.

Observed mold like build up on the gaskets of the chest freezer at the time of this inspection. CA: Increase cleaning frequency to prevent build up.

Observed severe mold like build up and caulking disrepair around along the wall where the 3 compartment sink meets the wall. CA: Increase cleaning frequency and repair caulking to prevent moisture from getting behind equipment in an area uneasy to clean.

Observed facility storing half shell oysters to serve raw at the time of this inspection. CA: Facility is an HSP and may not serve any undercooked foods. COS: Facility disposed of oysters

Observed facility with mold like build up on the internal dispensing side of the ice maker in the bistro bar kitchen at the time of this inspection. CA: Rinse, Wash, and sanitize ice machine. CA: Pic will increase cleaning frequency to prevent build up.

Observed multiple microwaves with old food debris on the inside at the time of this inspection. CA: Increase cleaning frequency to prevent build up and potential contamination when cooking.

Observed hand sink in bistro/bar kitchen hot water temp not getting hot at the time of this inspection. CA: Repair to ensure water at sink is reaching 100F.