CAP'T LOUI

10D: .04(4)(d)Working containers of seasoning salt and oil missing label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC (person in charge) added appropriate labels.

6-2: .04(6)(g)Pre portioned cooked noodles missing date markers. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC (Person in charge) added appropriate date markings.

17D: .07(4)(b)Persona employee foods stored above customer foods inside walk in cooler. Personal employee belongings such as jacket, drinks, stored above customer foods at dry storage. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC placed employee goods in designated employee areas.

2-2B: .03(5)(j)1&2Employee drinks stored in unapproved containers stored on prep top tables with active food prep occuring. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (Person in charge) discarded employee drinks.

3-1D: .04(3)(l)Oysters, green shelled mussels, and clam removed from original container without identification tag. 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: Appropriate tags added to verifiable containers of shell stock. Unverifiable batches of oysters and green shelled mussels, and clams removed from original containers discarded.

6-1A: .04(6)(f)Observed various TCS (Time/temperature control for safety) foods stored inside prep top cooler with temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS foods out of compliance.

11C: .04(6)(c)Container of raw fish thawing without running water above raw meat sink. Container of raw fish thawing on prep top table. 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) // SECOND CONSECUTIVE REPEAT// Corrective Actions: PIC placed raw fish inside raw meat sink and turned cold water on. Other container of raw fish relocated into WIC (Walk in Cooler).

12A: .04(4)(t)Oysters shucked over 3 compartment sink with dirty equipment stored inside. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: PIC (Person in charge) removed oysters from the 3 compartment sink. 3 compartment sink emptied of dirty equipment, washed and sanitized interior of sink.

15A: .05(6)(a)Prep top cooler mentioned above unable to maintain 41 deg F or below. Do not use cooler to store TCS foods until unit is repaired and able to maintain 41 deg F or below. Ensure unit is repaired by 5/22/2025. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(4)(b)Employee phones and snacks stored on prep top tables, chest freezers and on dry storage rack above clean equipment. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC relocated personal items to designated employee areas.

11C: .04(6)(c)Large container of raw squid heads thawing on sink without running cold water. 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: Squid head still below 41 deg F. PIC informed inspector that squid heads cannot be thawed submerged under cold running water. PIC relocated container to walk in cooler.

12B: .03(5)(g)Food handler prepping cooked noodles with smart watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Food handler removed smart watch, removed gloves, and wash hands.

12D: .04(4)(g)Raw squid heads thawing on veggie prep sink. Cooked noodles being actively prepped in 3 compartment sink with other dirty equipment stored inside the sinks. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC relocated squid heads to walk in cooler. PIC cleaned and sanitized veggie sink. PIC removed cooked noodles from 3 compartment sink.

17C: .07(2)(c)Rubber based coving not attached to wall under walk in freezer doorway. Ensure coving is corrected by 2/21/2024. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

3-1D: .04(3)(l)Observed shellstock without a tag in prep cooler (the shellstock had been spilt and the other half was in the walk-in). Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (Pf) Corrective Actions: PIC (person in charge) placed all the the clams together with the shellstock tag.

4-2B: .05(7)(a)1Observed sanitizer buckets (with cloths) with quat sanitizer that were below concentration according to manufacturer's label. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC had buckets remade to correct concentration.

10D: .04(4)(d)Observed working containers of sauce and oils that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

14B: .05(10)(e) 1,2,4Observed clean metal pans that were stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had containers cleaned again.