EMC SEAFOOD AND RAW BAR

Clam chowder was measured 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Hot holding unit temperature was adjusted. Bacon was measured 50F at the food prep table. Food was measured 50F at the open top area. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Bacon were shifted to the bottom of the prep cooler.

Shell tags were not kept in a chronological order. [CA] Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest.

Clam chowder is not reheated before hot holding. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [SA] Clam chowder is heating on stove.

Pressurized cylinder was not secure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Imitation crab and lobster was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to food containers measured above 41F.

Ice machine in the sushi area was leaking water. Faucet from the sink in the sushi area was leaking. [CA] Repair/fix leakage in the sushi area.

Inner upper panel of the ice machine has a debris. [CA] Clean and sanitizer the inner upper panel of the ice machine more frequently.

TWO EMPTY STAINLESS STEEL CONTAINER WERE PLACED ON A HAND WASHING SINK. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC CLEAR THE HAND WASHING SINK.

OBSERVED FRUIT FLIES NEAR SODA DISPENSER AND A FLY IN A SUSHI AREA. [CA]Keep Food Facility free of flies to prevent cross contamination.

THE VALID HEALTH PERMIT ISSUED WAS NOT POSTED. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] PIC POSTED THE NEW PERMIT.

SHELL STOCK TAG SERVED IN 90 DAYS LACK 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.

WARE WASH SINK FAUCET WAS LEAKING. [CA] FIX OR REPAIR LEAKAGE.

CUT STRAWBERRIES IN A BAR TRAY WAS 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PLACE ICE UNDER THE TRAY.

IMITATION CRAB WAS PREP AND PLACED IN A WALK IN COOLER WITH PLASTIC COVER AT 60F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.

Inner panel of the ice machine has a debris. [CA] Clean inside of the ice machine panel more frequently.

Flies in the cook line area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Mop under the dry storage shelve. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Some cold holding units lack monitoring thermometer. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

Lack chronological order for the 90 days tags. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. served.