DISTRICT

Staff were observed wiping counters down with a cloth towel in sanitizer, then proceed to grab pickled radishes with the same gloves. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Staff were educated to wash hands and change gloves when switching tasks from cleaning to food preparation. Pickled radishes were discarded.

1. Fried chicken in a sheet rack across the cook line measured between 90-100°F at around 6:00 pm. Per staff, they cooked the chicken around an hour prior. 2. Fries were held out of temperature control across the fryer and measured around 80°F. Per staff, they removed it from the cooler about 45 minutes prior. Staff stated they leave the fries out for 2 hours then return them to the cooler to cool down and cycle between batches. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to move the chicken into refrigeration to cool down. Chicken was moved to the walk in cooler. [COS] 2. Staff returned the fries to refrigeration. Staff were educated that the 2 hours of diligent prep are cumulative and the prep time does not reset when returned to temperature control.

A container of oysters were found to be missing the shellstock tag. Per chef, they move the tag to their recordkeeping system when they are moved to be used. [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. [COS] The tag was returned to the pan of oysters.

The floor under the soda syrups has an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. Facility lacks testing materials for their choice of sanitizer at the dishwashers, chlorine. 2. Facility lacks testing materials for their choice of sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Chicken tenders in a sheet rack across the cook line measured between 90-100°F at around 7:00 pm. Per staff, they cooked the chicken tenders around 4:00 pm. 2. Fries were held out of temperature control across the fryer and measured around 50°F. Per staff, they removed it from the cooler about 30 minutes prior. Staff stated they leave the fries out for 2 hours then return them to the cooler to cool down and cycle between batches. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to place chicken tenders for sliders on TPHC and discard after 4 cumulative hours from removal of temperature control. [COS] 2. Staff returned the fries to refrigeration. Staff were educated that the 2 hours of diligent prep are cumulative and the prep time does not reset when returned to temperature control.

The restrooms lack hand wash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Facility is not keeping shellfish tags for the last 90 days in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

The floors of the bar area have an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: Food was found stored on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Some of the staff's food handler cards were not available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Food in containers stored directly on the floor of the walk in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Linen used to cover food in walk in refrigerator. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Shellstock tags removed from container of oyesters.[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.[COS]