STEAMI'S LOBSTER

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not able to demonstrate food safety knowledge (e.g., cold holding, hot holding, cooling, date-marking, etc.). // The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

1-2A: .03(2)No designated person in charge (PIC). // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Designated employee running register as the PIC. //

2-2A: .03(2)(m)Employee working today was not informed of health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee read and signed the reporting agreement. //

13A: .02(1)(d)Most recent health inspection report not posted. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

1-2A: .03(2)(a)-(l), (n)PIC not maintaining active managerial control over employees and food safety practices. // The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

2-1C: .04(4)(a)1,2,3Employee handling ready to eat bread hoagie with bare hands. // Except when washing fruits and vegetables, 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) Corrective Actions: Food discarded. //

2-2A: .03(2)(m)Two employees working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: PIC had each employee read the health policy reporting agreement and had them sign the form. //

6-1D: .04(6)(i)Garlic mayo on time as a control for food safety not documented with the time when it was removed from temperature control and the discard time as per the written procedures. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) // // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Garlic mayo discarded. //

6-2: .04(6)(g)Ready to eat food prepared more than 24hrs ago not date-marked - slaw, crab salad. // 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: Foods date-marked. //

10D: .04(8)(b)Three containers of sour cream with best by date August 02, 2025 and three containers of milk with best if used by 08/29/2025. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded. //

12B: .03(5)(g)Employee wearing bracelet while working with food. // 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: Employee removed bracelet. //

15B: .05(6)(d),(e)Dishwasher not dispensing chlorine. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Employee unable to locate employee health policy. Employee unable to communicate health policy. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Reviewed heath policy with PIC until she was able to demonstrate. // Issued health policy documents. //

8-2B: .07(6)(e)Ortho pesticide in the kitchen. // Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Pesticide discarded. //

11C: .04(6)(c)Bags of lobster meat thawing in sink full of water 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: Lobster meat moved to cooler. //