Seafood Corner

Observed establishment utilizing time as a public health control without having written procedures. Cooked potatoes and corn on the cob were found at 75F and 81F. These foods, once cooked, are time/temperature control for safety foods and must be held cold, hot, or on time for a maximum of 4 hours. I advised the person in charge that written procedures are required to use time for safety. Corn and potatoes were discarded. I provided her with a copy of the procedures via email.

The person in charge could not demonstrate that employees are trained on what to do if they are sick. A copy of an employee health policy was provided at the opening inspection. A copy of the "Red Book" will be provided via email. All employees must be trained on what to do if they are sick.

There was no soap at the handwashing sink in the prep space. The soap dispenser was broken. Soap must be provided at the handwashing sink at all times. I was shown a bottle of soap under the three-compartment sink. I advised the person in charge to place at the sink.

The establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events involving the discharge of vomitus or fecal matter onto surfaces in the food establishment. A copy of an approved bodily fluid cleanup procedure was provided at the opening inspection. A copy will be emailed. Procedures to respond to an event and disinfectant are required.

There were no test strips available for the chlorine sanitizer in use. I advised the person in charge that test strips are required to measure the chemical's concentration. Obtain test strips immediately.