ANCHORS FISH & CHIPS AND SEAFOOD GRILL

In the kitchen, observed a lack of hand soap at the handwash station. Observed an accessible handwash station at the front counter stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked hand soap dispenser with hand soap.

In the kitchen area, by the ice machine and 3 door reach in refrigerator, observed missing floor tiles. [CA] Ensure facility floors are maintained and installed with an approved flooring that is smooth, durable, and easily cleanable.

In the kitchen area, at the 2 door prep unit, measured pico de gallo, crab salad, tuna salad, lobster salad, sliced tomatoes, and cheese between 42F and 50F. At the cookline, on the counter-top, measured softened garlic butter at 76F. In the kitchen area, on the counter-top, in the counter-top steam table, measured a double stacked container of cooked rice at 110F. Per operator, pico de gallo, crab salad, tuna salad, lobster salad, sliced tomatoes, cheese, softened garlic butter, and cooked rice stored from 12:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator to serve pico de gallo, crab salad, tuna salad, lobster salad, sliced tomatoes, cheese, softened garlic butter, and cooked rice by 4:00pm for a total of 4 hours from when removed from temperature control or discard. Operator to place time label on new containers of softened butter when stored out of temperature control, and serve within 4 hours or discard.

In the back storage area, observed open bags of dry food stored. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

At the ice machine, in the inner panel, observed accumulation of debris and mold-like growth. [CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

By the handwash station, observed a vegetable/fruit peeler stored hanging on the nozzle for the soap dispenser. At the prep line, observed knives stored in between refrigeration units. [CA] Ensure all equipment and utensils are stored in a manner that prevents contamination.

Observed a leak from the drain pipe from the prep sink. Drain pipe is leaking at the tail end prior to reaching the floor sink. [CA] Ensure plumbing is properly repaired and able to dispose of wastewater into the floor sink.

Observed several fruit flies in the prep area and the storage area. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

Observed open bags of rice and sugar stored in the dry storage room. [CA] Ensure open bags of dry food are transferred to food grade containers and covered with a fitted lid or stored in containers and covered with a fitted lid.

Observed accumulation of food debris behind the cookline, and the prep table by the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed shellstock tags for mussels, and oysters are stored separately from the container of shellstock. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.

In the kitchen area, at the right side 2 door prep unit, measured sliced tomatoes, cut cherry tomatoes, lobster salad, and pico de gallo between 50F and 55F. Per operator, potentially hazardous foods stored from 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator discarded sliced tomatoes, cut cherry tomatoes, lobster salad, and pico de gallo.