TODAM

3-1A: .04(2)(e) 1,2,3Observed that the facility has fresh snails that were purchased from Metro Chef. Metro Chef is not an approved source for molluscan shellfish.// Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: The snails were discarded.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored over octopus ( two door refrigerator), raw chicken stored over ready to eat sauces ( two door refrigerator), raw pork stored over ready to eat foods ( bottom of open top prep cooler), and raw shrimp stored over butter and other sauces ( open top prep cooler).// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged the two door refrigerator and the open top prep cooler so that no raw foods were stored over ready to eat foods. The beef, fish and chicken was rearranged in the two door refrigerator so that the fish is stored over beef and the chicken is stored on the bottom.//

14B: .05(10)(e) 1,2,4Observed containers that were identified as clean/sanitized were stacked wet on the top shelf of the prep table.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers and had them recleaned/sanitized. The containers were allowed to air dry.//

11D: .05(2)(k)Observed that the facility did not have a thermometer onsiteSECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf) Corrective Actions: Person in charge got a new thermometer for the facility.//

12A: .04(4)(i)Observed that the crab, shrimp, mussels, and clams were all being stored on with undrained ice in the container.// Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: The ice and water were removed from the containers of crab, shrimp, mussels, and clams.//

17A: .07(5)(i)Observed that the men's restroom door did not self close.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C) Corrective Actions: The person in charge fixed the door during the inspection so that it would self close.//

2-2D: .07(3)(a)Observed that the only handwashing sink in the kitchen did not have any hand soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: The person in charge refilled the hand soap for the hand sink.//

6-1A: .04(6)(f)Observed several temperature controlled for safety foods ( Cut cabbage, cut lettuce, cooked sausage, raw pork, and fully cooked mussels that were being held higher than 41° F in the open top prep cooler and the reach in cooler for longer than four hours (see temp log below).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the cut cabbage, cut lettuce, Cooked sausage, raw pork and cooked mussels.//

11C: .04(6)(c)Observed frozen cooked mussels and frozen cooked clams that were thawing at room temperature.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge placed the mussels and clams in the refrigerator to thaw.//

11D: .05(2)(k)Observed that the facility did not have a thermometer onsite.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)