Sea Shells Seafood & Sports

Observed ice dumped in hand sink in the kitchen at start of inspection. CA: 1.A handwashing sink shall be maintained so that it is accessible at all times for employee 2.A handwashing facility may not be used for purposes other than handwashing. 3.An automatic handwashing facility shall be used in accordance with manufacturer's instructions.

COS: Ice removed from handwash sink.

Observed food being thawed in standing room temperature water in both the Meat and vegetable sink. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2.Completely submerged under running water: (i)At a water temperature of 70°F (21°C) or below,Pf (ii)With sufficient water velocity to agitate and float off loose particles in an overflow,Pf and (iii)For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking,Pf or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) 3.As part of a cooking process if the food that is frozen is: (i)Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule,Pf or (ii)Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process;Pf or
2. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
3. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection. COS: Items moved to reach in cooler to thaw under refrigeration.

Observed meat being thawed in the vegetable sink at time of inspection. Except as specified in paragraphs (g)2. and 3. of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, 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. COS: Meat moved to the reach in cooler, and vegetable sink washed and sanitized prior to any futher use.

Bracelets observed on the PICs wrist at time of inspection. PIC was in the middle of working with food. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC removed bracelets and rewashed hands.

Observed scoop for cheese grits sitting on top of the an unclean portion of the lid (on handle). CA:

1. Except as specified under paragraph 2. of this subsection, in the food with their handles above the top of the food and the container. 3)On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

COS: Scoop changed out for a clean scoop and lid changed as well.

Observed dirty mops leaned up against wall and on chairs for patrons. CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. A mop shall be installed and mops shall be dryed in a location that will not contaminate the walls or floors.

Cases of raw oysters with no shellstock tags attached to them observed in the kitchen. The shipping tags were available to see in the owner's files and we were able to match the tag to the boxes that were in stock. CA: According to the rules and regulations and stated on the tag itself, the tag must remain ATTACHED to the box until the last oyster is sold from the box where the tag may then be removed with the last date of sale written on it. It will then be kept on file for 90 days following the last date of sale. Correct on any future shipments of oysters coming into facility.

Observed to-go containers on the floor of the kitchen and to-go cups on the floor of the office. Single service articles, must be kept stored 6 inches off the floor in a dry location. COS: Both items were moved to their appropriate storing locations.

Nozzle on the drink machine observed with so black residue on it. Food and non-food contact services shall be cleaned at a frequency to reduce the accumulation of residues. COS: Nozzle replaced and soiled one sent to be cleaned off.