BIG T'S SEAFOOD MARKET

Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were also unsure whether temperature of the holding tanks were measured and recorded. [CA] HACCP record keeping shall be available on site for molluscan shellfish life-support system. * Facility shall provided updated HACCP plan to the Department and shall follow its written HACCP plan.

Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the cooking equipment. [CA] Conduct thorough cleaning on surfaces and handles of working equipment.

Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area. There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Oysters, clams, and mussels stored inside the walk-in cooler were measured between 45°F and 50 °F. Calamari stored on plastic container was measured at 60 oF. The PIC said the fridge was at 40 oF when the restaurant opened at 2 pm. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The calamari, about two pounds were voluntarily condemned and destroyed by the person in charge. The clams and oysters were moved into the fish tank while the other potentially hazardous food products into the walk-in freezer (SA). Please do not use the walk-in cooler to store any potentially hazardous foods.

Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area. There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.

Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the cooking equipment. [CA] Conduct thorough cleaning on surfaces and handles of working equipment.

Ambient air temperature of one of the preparation fridges located back in the kitchen was measured above 50 oF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods. The gaskets of the walk-in cooler is completely worn out. [CA] Replace the gaskets with a new one.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

There was no paper towel supply on the handwash sink located back in the wash area. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were also unsure whether temperature of the holding tanks were measured and recorded. [CA] HACCP record keeping shall be available on site for molluscan shellfish life-support system. * Facility shall provided updated HACCP plan to the Department and shall follow its written HACCP plan.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Multiple dry rodent droppings were observed on the floor and on the wood board located below the front counter. [CA] Eliminate vermin from the facility through proper storage of food, utensils and equipment, conducting regular cleaning, and performing a regular professional pest control intervention.

Current seafood holding tank does not correspond to previously approved plans. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. ** New HACCP plan shall be submitted along with plans.

Observed stainless steel wall behind the cook line detaching from wall. [CA] Secure wall. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Heavy accumulation of grease, debris, food residue, and/or food debris observed on floors in the following areas: - Throughout the cookline, under cooking equipment, food preparation sink, soda dispenser. - Underneath the three-compartment sink and undercounter dish machine. - Underneath food preparation tables. - At the bar. - Underneath storage racks - at cook line and inside walk-in refrigerator. Heavy accumulation of grease and soot observed behind the grill at the cook line. [CA] Walls and/or floors shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were also unsure whether temperature of the holding tanks were measured and recorded. [CA] HACCP record keeping shall be available on site for molluscan shellfish life-support system. * Facility shall provided updated HACCP plan to the Department and shall follow its written HACCP plan.

Heavy accumulation of flour, grease, and food residues observed on surfaces of cooking equipment, storage racks, sauce bottles and containers, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Ambient temperature of the walk-in refrigerator measured between 47F to 51F via IR. Thermometer placed inside the walk-in refrigerator measured at temperature of 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed personal food maintained inside the walk-in refrigerator commingled with restaurant food. Observed cigarette butt on sanitizer bucket underneath the three-compartment sink. [CA] Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food. No employee shall eat, drink, or use tobacco in the food prep, food contact storage, or food storage areas, use designated area.

Numerous PHF items maintained inside the walk-in refrigerator measured between 45F to 48F. - Prepackaged bag of raw hamachi collar, approximately 10 lbs - 45F. - Cooked half crab - 48F. - Bowl of marinated calamari, approximately 5lbs - 47F. - Three boxes of cooked mussels - 45F. - Bucket of raw shrimp, approximately 5-10 lbs - 47F. - Plastic container of raw fish fillets, approximately 2 lbs - 46F. - Opened package of raw steaks - 46F. - Bowl of cooked shrimp, approximately 0.5lb - 48F. - Opened carton of half-and-half - 47F. Employees stated that all items have been inside the refrigerator since the night before. Ambient temperature of the walk-in refrigerator measured between 47F to 51F via IR. Thermometer placed inside the walk-in refrigerator measured at temperature of 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above, with the exception live unshucked molluscan shellfish, unopened pasteurized milk/milk products, and raw shelled eggs. [COS] All items were VC&D due to improper cold holding temperatures. ** See separate VC&D report.

Heavy accumulation of grease observed on ventilation hood and hood filters at the cook line. [CA] Ventilation hood and filters shall be maintained clean and good repair.

Shellstock tags observed maintained inside metal serving container inside the walk-in refrigerator. [CA Shellstock tags shall be maintained in chronological order correlated to the date of date the shellstock are sold or served.

Hand wash sink between the bar and kitchen lacked paper towels. Hand wash sink in the back of the kitchen by the warewash area lacked paper towels. Employee stated that paper towels often run out and hand towels are used instead. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. [COS] Employee provided napkins.

Men and women's restroom hand wash sink lack warm water. Water measured at 65F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed black mold-like growth on the ice chute of the soda dispenser. [CA] Clean, sanitize, and maintain. Observed seafood holding tank with heavy accumulation of algae and debris on bottom of the tank. Live lobster and crab were maintained inside tank. [CA] Clean and maintain seafood holding tank.

Employees' food handler cards were unavailable for review. [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.