Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Main handsink for the back of the restaurant in the dishwash/prep area is controlled by a motion sensor and was unplugged, and unoperaional at the start of the inspection. Person in charge plugged in sink at time of inspection. Ensure hand sinks are maintained so they are operational. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet Hand wash sink in prep/dish washing area with only cold water (approx. 69 degs. F.). All other handwashing sinks and warewashing sinks have hot water. Ensure handwash sinks have a hot water temperature of at least 100 deg. F. Fix prior to re-inspection in 10 days.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish Tags present with current box of oysters, but no records available for previous boxes. Ensure the following requirements are met for shellstock: • Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty • The date when the last Shellstock from container is sold or served shall be recorded on the tag or label • Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order • Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Food in walk in refrigerator was between 44-47 degrees F. Per person in charge all fish was thawed overnight and had a temperature of 44 degrees F at start of inspection. Refried beans cooked 4 days ago at 45-47 degrees F. Refrigerator technician person came and determined beer delivery from night before was blocked airflow. Once beer moved refrigerator cooled to an ambient air temperature of 34 degrees F. Food that was thawed overnight (and at 44 degrees F), or food cooked that day was placed in shallow containers to rapidly cool. After 45 minutes, items had cooled to 41 deg. F. or below. Refried Beans were discarded by person in charge as they were the only TCS (Time/Temperature Control for Safety) food that had been out of temperature overnight. See embargo form. Fish in prep table between 46-47 degrees F. Per employee items had been in the unit less than 5 hours. Fish was put into walk in to rapidly cool to 41 degrees F or below. Within 30 minutes food was at 41 degrees F.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Walk-in refrigerator had an ambient air temperature of 40.9 degrees F. Refrigerator technician came and said the beer delivered last night was blocking airflow. Beer was moved and refrigerator had an ambient air temperature of 34 degrees F. within 30 minutes. Ensure unit is maintained with an ambient air temperature low enough to keep TCS (Time/Temperature Control for Safety) food at 41 degrees F. or below. Prep table had ambient air temperature of 43 degrees F. Per person in charge unit had been open for most of lunch. Refrigerator technician turned unit down at time inspection so ambient air temperature was 38 degrees F. Maintain unit at low enough temperature to keep TCS foods at 41 degrees F or below.