SCOTT'S SEAFOOD

Facility has a non ANSI accredited ice shaver. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The menu lacks a disclosure for food items served raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Mashed potatoes measured between 131-134F in a steam table set to low. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were reheated to and hot held at 135F with the steam table being turned up.

The sides of equipment and floor near cooking equipment has some accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: Facility is not storing shellfish tags in an approved manner. [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.

Water at the customer restrooms were measured at 115°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Water at the customer hand wash stations reached a maximum of 75°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

At the bar area, at the only hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff refilled the soap dispenser and repaired it to dispense.

1.Several ceiling tiles in the back of house area above the storage area are missing. 2. The basement area near the grease trap had an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or replace the missing ceiling tiles to prevent pest harborage.

1. In the kitchen area, at the prep cooler across the cooking equipment, clams measured at 44°F. Per PIC, they restocked it around opening at 11 am. 2. In the kitchen area, at the dessert undercounter cooler, PHFs measured above 41°F. Per chef, they restock the cooler every morning and the food had been stored in the cooler for about 3.5 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Ice was added to cool down the shellstock. [COS] 2. PHFs were relocated to the walk in cooler to cool down.

One of the upright freezers was missing an internal thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

CO2 tanks in the basement storage area were unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

The garbage room has an accumulation of liquid waste and fly harborage. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin. Maintain the garbage room clean.

A wet wiping cloth was found stored on the prep surface of the prep cooler. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Rodent droppings were observed in the basement area on a cement foundation in the dry storage area. [CA] Clean and sanitize area of old droppings.

In the food storage room there was a bottle of hair conditioner stored on a wire rack. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

On the interior upper panel of the ice machine there is a mold like substance. [CA] Ensure to clean the ice machine and sanitize as required.

The employee restroom had no toilet tissue available. [CA] Toilet facilities shall be maintained clean and in good repair.

In the prep area and ware wash room the type 2 hood vent has an accumulation of dust. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. Major Violation: Clams were found commingling in the walk in cooler. [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. [COS] Clams were VC&D. See VC&D Report. 2. Facility is not storing shellfish tags in an approved manner. [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 undercounter dessert cooler was not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the cooler.

An open bag of pasta was found in the downstairs basement area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. The basement area is allowed only for the storage of unopened non potentially hazardous foods in their original containers.

Paper towel dispenser in back linen room was observed inoperable. Per operator, batteries need to be replaced. Food employees roll silverware in this area. [CA] Ensure all handwash stations are fully stocked and dispensers are operable at all times. [COS] Operator replaced dispenser batteries.

Hot water at 3 composition sink measured at 109F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.