- K41: Plumbing approved, installed, in good repair; proper backflow devices
Right side faucet at the three-compartment sink is disconnected. Only faucet on the left side is usable. Employees are unable to fill the right most basin of the three-compartment sink.
[CA] Repair plumbing fixture and maintain in clean and good repair.
- K06: Adequate handwash facilities supplied, accessibleCritical
The only hand wash sink between the meat and seafood department lacked paper towels. Waste drain of the hand sink observed disconnected with waste water spilling onto the floor.
Hand wash station inside the restrooms either lacked hand soap and/or paper towels.
[CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[SA] Employees cleared obstructions at the three-compartment sink. Temporarily wash hands at the three-compartment sink until hand wash sink in between the meat and seafood department has been repaired.
[COS] Hand soap/paper towels were provided at the restrooms.
Only one hand wash station is provided between the meat, seafood, and produce department.
[CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Facility shall submit plans for additional hand wash stations.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door of the facility is maintained opened.
[CA] Keep side door closed at all times to prevent the entrance and harborage of vermin.
- K27: Food separated and protected
Observed numerous slabs of raw meats stored directly on shelves.
[CA] All food shall be separated and protected from possible contamination. Utilize food grade containers and/or wraps.
Observed raw meat stored on the bottom shelves of the walk-in refrigerator that is situated less than 6" off of the floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K22: Sewage and wastewater properly disposed
Waste water drain below the hand wash sink in the kitchen observed disconnected and drains directly onto the floor.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
- K21: Hot and cold water availableCritical
Hot water at the three-compartment sink measured at 57F.
[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.
*** Facility is hereby closed due to lack of hot water. Facility shall temporarily discontinue the sale of opened PHF items. Remaining parts of the facility may continue operating.
- K31: Consumer self service does prevent contamination
Raw foods (shellfish, shellstock, fish, frog legs, etc.) on display and provided for customer self-service.
[CA] Raw non-packaged food of animal origin shall not be offered for customer self-service.
- K43: Toilet facilities: properly constructed, supplied, cleaned
Restroom door lack self-closing device.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
- K58: Placard properly displayed/posted
Posted placard is completely obstructed and not visible.
[CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard used to line shelves.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Observed shelving inside walk-in refrigerators heavily soiled and rusted.
[CA] Repair or replace shelving.
- K16: Compliance with shell stock tags, condition, displayCritical
Shellstocktags not not available for clams and blood clams. Owner stated that shellstock stags were discarded and not kept for more than 30 days.
[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.
[SA] Owner provided invoices for shellstock without tags.
- K33: Nonfood contact surfaces clean
Observed shelves inside walk-in refrigerators and freezers heavily soiled and/or rusted.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed walls throughout the facility heavily deteriorated with large holes.
Walls in the rear produce area is constructed of exposed wood.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Observed large holes/broken flooring at the coved based between the meat and seafood department.
[CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Observed flooring inside the walk-in refrigerator rusted and propped up.
[CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
- K07: Proper hot and cold holding temperaturesCritical
Raw oysters stored in a barrel of ice piled approximately 12" high measured at 54F.
5+ cases of raw oysters maintained out in ambient temperature measured at 51F on the sales floor.
Numerous types of raw PHF items (blood clams, snails, frog legs, fish) stored on top of ice measuring between 45F to 55F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Additional ice was added on top of items. Cases of oysters were relocated back into the walk-in refrigerator to immediately cool.
- K34: Warewash facilities: installed/maintained; test strips
Three-compartment sink observed obstructed with only partial access to the middle basin. All basins and drain boards observed with heavy accumulation of dried debris and grime.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.