PHO THIS WAY

Observed side door of the facility left ajar. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed knives stored below the warming unit. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Live clams maintained in the facility lack shellstock tags. Owner was unaware of the shell stock requirements and provided invoice. [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.

Paper towels maintained outside of dispenser inside the restrooms. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Observed squid thawing in standing water in the food preparation sink. Observed numerous prepackaged frozen meats thawing in ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed tub of frozen soup stored directly on-top of another tub of frozen. The bottom of the top container was in direct contact with the food item. [CA] All food shall be separated and protected from cross-contamination. Utilize lids and/or protective film to protect food form contamination.

Five year Food Safety Certified (FSC) manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.