19° North Seafood & Grill

observed an employee use the bar handwash sink as a dump sink. COS employee informed of proper use for hand wash sink- sink sanitized.

Observed tongs stored on oven handles in main kitchen. Current storage method allows for utensil contamination when walking by the oven. Advised facility to move the tongs to a new storage location. COS tongs moved to a pot of 135 degree water on the stove top.

Observed mold-like debris on joins in downstairs ice machine. Ice machine to be emptied and cleaned with sanitizer. Observed mold-like debris on roof of reach-in cooler in downstairs prep kitchen. COS areas cleaned with sanitizer.

Observed mold-like debris on joins in downstairs ice machine. Ice machine to be emptied and cleaned with sanitizer. COS

Observed a reach-in cooler in the downstairs prep kitchen and prep-top cooler in the main kitchen temping between 41 and 56 degrees Fahrenheit. All items in cooler were temped and any items above 41 degrees F were discarded. Cooling issues were likely due to a lack of air flow in the cooler causing items at the bottom o the unit to be out of temp. An additional cooler should be added to the facility to prevent overcrowding of cold-holding units.

Observed a handwashing sink in the top bar area covered with serving trays. Observed a handwashing sink in the main kitchen blocked by dishes. All handwashing sinks must be easily accessible to facilitate proper handwashing.

Observed bar warewashing machine with chlorine sanitizer at 10 ppm. Chlorine sanitizer must be between 50-100 ppm. Employees primed the lines and sanitizer dispensed at 50 ppm before end of inspection.

Observed in-use tongs stored in soda water. In-use utensils should be stored in the food item they are used to dispense OR in sanitizer kept at proper concentration.

Observe the ice machine in the downstairs prep area with mold-like debris. Ice machine to be emptied and deep cleaned.

Observed that the last inspection report, facility permit, and CFSM certificate were not displayed.

Observed that the last inspection report, facility permit, and CFSM certificate were not displayed.

Observed a portion of the downstairs storage area that does not meet current finish schedule requirements. All floors, walls, and ceilings must be hard, nonporous, and easily cleanable.

Observed gaskets with debris. observed some equipment handles with debris. Observed ovens and cookline with debris. Observed a fan in the bar with dust and debris. All areas of the kitchen MUST be cleaned with sanitizer as often as necessary to keep them clean.

Observed that shellstock tags for raw oysters had been discarded. Shellstock tags must be kept on site for 90 days after final product has been used.

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of thawing in the fridge in unopened packaged. COS, Informed PIC that packages must be opened prior to thawing.

Observed improper storage order of raw and ready to eat foods in coolers and freezers. COS, proper storage order discussed with CFSM.

No time marking on container of food when time as public health control is used. COS, PIC to create a time as a public health control log and labels for containers.

Multiple hand wash sinks lacking proper hand drying provisions. COS,PIC filled hand towels.

Observed containers of food in coolers and reach in freezer being stored uncovered. Food MUST be stored covered to prevent contamination. COS lids/covers added to necessary containers.

Warewashing machines in main kitchen and bar out of sanitizer and detergent. COS, PIC replaced sanitizers and detergents.

Food items in storage containers were not identified with the common name of the food item . COS, PIC to label food containers with common names.

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of thawing in the fridge in unopened packaged. COS, Informed PIC that packages must be opened prior to thawing.

Observed improper storage order of raw and ready to eat foods in coolers and freezers. COS, PIC given a chart of appropriate storage order.

Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled dry wiping cloth in use. COS, PIC made sanitizer solution for each kitchen station and put new cloths in the sanitizer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed build-up of grease on nonfood-contact surfaces including the vent hood. Freezer and cooler bottoms need to be cleaned of debris. COS, PIC came up with cleaning schedule.

Observed outdoor garbage can overflowing garbage with lid open. Garbage cans are not located on a flat, cleanable surface. COS, PIC to more regularly dispose of garbage and move the cans.