Captn's Table Fish House Rest Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used for feta cheese in walk in cooler. **Corrected On-Site**

Basic - Clean cups, bowls, plates not stored inverted or in a protected manner. On and over make line. **Corrected On-Site**

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Over make line. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line. **Corrected On-Site** **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Plastic bottle of Root beer and water. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Hush puppy mix in walk in cooler. **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. While prepping fish near make line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner hung on dish machine. **Corrected On-Site**

Basic - Cloth used as a food-contact surface. White towel to drain fried food items.

Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. left sign with manager. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm correct to 50 ppm. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw oysters 56° F / 40°F , grouper 63° F / 39° F, shrimp 50° F/39°F -items stored on ice inside cooler ice melted , they have not been out of temperature for more than 4 hours .manager replaced ice. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over jar of peppers in cooler by hand wash sink. **Repeat Violation**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by hand sink and steam table. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food in cut tomatoes **Corrected On-Site**

Basic - Drain cover(s) missing.

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees you cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.open water bottle. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler cut veg. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb by hand sink and steamer. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink you oyster bar. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grouper 55° f, chicken 49° f, amberjack 55° f in reach-in cooler on cookline. Manager placed product on ice. Grouper 43° f, chicken 36° f, amberjack 40° f. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked veggie mix on cookline 117° f. Reheated on stove 167° f. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in freezer. Shrimp **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair. In front of fryers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in kitchen. Bucket of Potatoes. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair by hand wash sink and by walk in cooler .

Basic - Leaking pipe at plumbing fixture at back up hand sink .

Basic - Stored food not covered in walk-in cooler. Stuffed crab **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp and fish at 54° F in white cooler . Ice melted . Manager replaced ice at fish and shrimp down to 40° F. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner on back shelf

No Violations Were Observed

Intermediate - No proof of required state approved employee training provided for any employees. Training Material ordered **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**

Basic - Food stored in undrained ice. Shrimp , oysters , scallops in white cooler at fry station . **Warning**

Basic - Food stored on floor. Bucket of cut potatoes on kitchen floor . **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 57° F, eggs 50° F, tuna dip 53° F, shrimp 49° F, pasta 47° F, cheese 47° F, kale 53° F, cut lettuce 53° F, crab cake mix 53° F. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef patties over gumbo **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened Beef patties over case of fries . **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

High Priority - Vacuum breaker missing at hose Bibb. **Warning**

High Priority - oysters cold held at a temperature greater than 41 degrees Fahrenheit. 51° F in white cooler at fry station . **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Test kit on order **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. Training Material ordered **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gumbo **Warning**

Intermediate - Salad Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintaining 46° F. **Warning**

Intermediate - Seafood Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintains between 47-53° F. **Repeat Violation** **Warning**

Intermediate - oyster tags not marked with last date served. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line

Basic - Stored food not covered in walk-in cooler. Stuffed crabs

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Oyster , shrimp , fish 45° F , at fry station . Added ice and now back at 40° F

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink **Corrected On-Site**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on fan above make table cooler. **Warning**

Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Equipment in poor repair. Cooler at end of cook lime maintaining at approximately 54° F. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line sink **Warning**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kale 54° F, cut tomatoes 54° F, cheese 58° F, shrimp 50° F, heavy cream 51° f. Manager brought out of walk in at 10 am . **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over cooked shrimp in reach in cooler . **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Beef patties over crab legs . **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Grouper **Repeat Violation**

Basic - Food not stored at least 6 inches off of the floor. Potato wedges in walk-in freezer.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Bowl or other container with no handle used to dispense food. Bowel used to scoop flour.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area.

Basic - Employee personal items stored in or above a food preparation area. Observed cell phone on food prep table.

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Clear zone bug spray stored next to cream cheese.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm

Basic - Working containers of food removed from original container not identified by common name. Observed on the cook line oil bottle not labeled.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed calamari and shrimp setting in a container on the cook line and the back prep sink ( grouper) .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on the cookline.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup inside the cheese and dice tomatoes on the cook line reach in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reach-in cooler gasket torn/in disrepair in front of oven

Basic - Wet mop not stored in a manner to allow the mop to dry. Next to dish washer.

No Violations Were Observed

No Violations Were Observed

No Violations Were Observed

Critical - OBSERVED MISSING THERMOMETER IN REACH-IN COOLER

Critical - OBSERVED UNCOVERED FOOD IN WALK-IN COOLER

OBSERVED ICE SCOOP HANDLE COMING INTO CONTACT WITH ICE

Critical - OBSERVED HANDWASH SINK BEING USED TO FILL PITCHER

Critical - OBSERVED EMPLOYEE WASH THEIR HANDS WITH GLOVES ON. REPEAT VIOLATION 3/23/12

Critical - OBSERVED EMPLOYEE WEARING JEWELRY WHILE ENGAGED IN FOOD PREPARATION

Critical - OBSERVED EMPLOYEE WASHING HANDS IN THREE COMPARTMENT SINK

OBSERVED EMPLOYEE COOKING WITH NO HAIR RESTRAINT - COS

OBSERVED TORN GASKET ON REACH-IN COOLER ON COOKLINE

OBSERVED SANITIZER BEING STORED ON FLOOR - COS

Critical - OBSERVED SOILED CAN OPENER. REPEAT VIOLATION 3/23/12

OBSERVED BUILD UP IN REACH-IN COOLER ON COOKLINE

OBSERVED SOILED GASKETS IN REACH-IN COOLER ON COOKLINE

OBSERVED UTENSILS IMPROPERLY STORED. REPEAT VIOLATION 3/23/12

OBSERVED DIRTY STORAGE AREA WHERE CLEAN PLATES ARE STORED

Critical - OBSERVED MISSING BACKFLOW PREVENTER NEXT TO HANDSINK ON COOKLINE

Critical - OBSERVED NO HANDWASH SIGN AT SINK BY COOKLINE - COS

Critical - OBSERVED NO HANDWASH SIGN IN BAR AREA - COS

Critical - OBSERVED NO HAND DRYING TOWELS AT EMPLOYEE HANDWASH SINK ON COOKLINE - COS

Critical - OBSERVED FLIES IN BACK PREPARATION AREA

Critical - OBSERVED ONE LIVE ROACH ON COOKLINE UNDERNEATH WARMING TABLE - MUST BE CORRECTED BY 9/25/12

Critical - OBSERVED TWO DEAD ROACHES ON COOKLINE UNDERNEATH REACH-IN COOLER - WARNING: MUST BE CORRECTED BY 9/25/12

Critical - OBSERVED UNLABELED SPRAY BOTTLE

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice in walk in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed scallops at 55 degrees in reach in cooler. Not out of temperature more than 4 hours, iced down.

Critical - Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. Observed fish received at 122 degrees fahrenhiet. Placed back on grill and reheated to 164 degrees.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs stored over pickels in walk in cooler. Corrected On Site.

Critical - Observed bucket of sliced and cleaned potatoes stored on floor in kitchen.Corrected On Site.

Critical - Observed employee applying gloves without washing hands.

Critical - Observed encrusted material on can opener.Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Equipment and utensils not properly air-dried. Glassware wet stacked at beverage station.

Critical - Violation: 22-20-1Observed black mildew like substance in the interior of ice machine. Crushed ice.Repeat Violation, 4/1/11, 10/14/11, 12/19/11.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed fried shrimp at 125 degrees fahrenhiet under heat light. Voluntarily thrown out. Corrected On Site.

Critical - Observed raw ground beef over fish in reach in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Lettuce in walk in after washed and cleaned. Corrected On Site.

Critical - Observed food contaminated by unsanitized equipment. Observed unsanitized bottom of contamination of chopped onions sitting directly on top of uncovered lettuce. Corrected On Site.

Critical - Observed employee apply gloves without washing hands. Corrected On Site.

Critical - Observed employee improperly washing hands. Not long enormous before rinsing. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation, 10/19/10, 4/1/11.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine for quatnary ammonia. Corrected On Site.Repeat Violation, 4/1/11. Gave tube of strips.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed at 0ppm.

Wet wiping cloth not stored in sanitizing solution between uses, bar area.

Wet wiping cloth not stored in sanitizing solution between uses, kitchen. Corrected On Site.

Critical - Observed black mildew like substance in the interior of ice machine. Crushed ice.Repeat Violation, 4/1/11.

Observed build-up of food debris, dust or dirt on heat light area for keeping food hot.

Observed build-up of food debris, dust or dirt on outside of microwave.

Critical - Vacuum breaker mising at hose bibb underneath dishmachine and in preparation area.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed dusty ceiling and/or air conditioning vent covers in kitchen.

Critical - Observed toxic item stored in food preparation area. Grease Lighting. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta in reach in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shrimp and crab cakes at 48 degrees fahrenhiet; reach in cooler, cook line.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pasta and tuna dip at 47 degrees fahrenhiet in reach in cooler cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream at 49 degrees fahrenhiet in reach in cooler cookline.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Observed soup, made yesterday; on steamtable that had only been there for 10 minutes at 145 degrees fahrenhiet. Reheated. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler cookline. Observed thermometer reading 48 degrees fahrenhiet inside unit. Temperatures in cooler above 41 degrees fahrenhiet.

Critical - Observed uncovered food in holding unit/dry storage area. Upright Reach in cooler cookline. Shrimp, oysters, fishCorrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar.Corrected On Site.

Observed cutting boards grooved/pitted and no longer cleanable. Repeat Violation, 10/19/10.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Corrected On Site.

Critical - Observed buildup of black mildew like substance in the interior of crushed ice machine.

Critical - Observed toxic item stored on cups. Corrected On Site.

Critical - Observed food stored on floor in the walkin freezer. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.Observed uncovered tea in the lobby. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed a cup without a handled inside cheese container. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed touching cook okra on cook line. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed switching gloves without washing his hands. Corrected On Site.

Critical - Observed employee improperly washing hands.Observed employee hands underneath the flow of the water and not for 20 second.Corrected On Site.

Critical - Observed employee improperly washing hands.Observed employee using hand sanitizer to wash her hands. Corrected On Site.

Observed employee with no hair restraint.Observed cooks engaged in foods preparation without any hair restraint.

Observed gaskets/seals on cold holding unit in poor repair.Observed torn gaskets on the two stand up reachin freezer and reachin cooler.

Observed gaskets/seals on cold holding unit in poor repair on the sandwich reachin cooler.

Observed cutting board grooved/pitted and no longer cleanable in the prep area.

Critical - Observed encrusted material on can opener by the office.

Critical - Observed buildup underneath drink machine.

Observed build-up of grease on nonfood-contact surface.Observed grease buildup on the shelf at the pickup station.

Observed residue build-up on nonfood-contact surface on the standup freezer and reachin cooler on the cook line.

Observed residue build-up on nonfood-contact surface on the sandwich reachin cooler.

Observed residue build-up on nonfood-contact surface.Observed buildup on the fan inside the bar area.Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface at the pickup station underneath the heating lamps.

Critical - Vacuum breaker mising at hose bibb underneath diswashing machine .

Observed floor tiles missing in the prep room.

Carbon dioxide/helium tanks not adequately secured in the bar area.Corrected On Site.

No Violations Were Observed

No Violations Were Observed

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed buildup of slime in the interior of ice machine. By walkin freezer.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed encrusted material on can opener.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Flour

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar

Critical - Observed interior of microwave soiled. By grill.

Observed moldy ceiling tiles and/or air conditioning vent covers. Kitchen

Critical - Observed uncovered food in holding unit/dry storage area. At waitress station. Corrected On Site.Repeat Violation.

Critical - Observed unlabeled spray bottle. In kitchen. Corrected On Site.

plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.

Clean plates not stored inverted or in a protected manner in kitchen.

Critical - Game animal not commercially raised for food and raised, slaughtered and processed in a proper manner. Deer head in walkin freezer. Must remove immediately.

Critical - Handwashing cleanser lacking at handwashing lavatory. At sink in oyster bar.

Critical - No conspicuously located thermometer in holding unit.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed hand wash sink used for purpose other than washing hands. Plastic dirty bowls in sink at oyster bar. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar

Observed nonfood-grade containers used for food storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab, shrimp,chicken in reachin cooler

Critical - Observed toxic item stored in food preparation area. Greased lightning store with food products.

Critical - Observed uncovered food in holding unit/dry storage area. Lemons at waitress station.

Critical - Violation: 08A-28-1Observed food stored on floor.cases of seafood on floor in walkin freezer Repeat Violation.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area.fish in walkin cooler Repeat Violation.

Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands.storage of knives Repeat Violation.

Violation: 37-20-2Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Violation: 41B-03-1Observed unlabeled spray bottle. Repeat Violation.

Drain cover(s) missing.3

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Hot water not provided/shut off at employee hand wash sink.cookline

Critical - No handwashing sign provided at a handsink used by food employees.

Observed floor area(s) covered with standing water.by ice machine

Critical - Observed food stored on floor.cases of seafood on floor in walkin freezer Repeat Violation.

Critical - Observed hand wash sink used for purpose other than washing hands.storage of knives Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area.fish in walkin cooler Repeat Violation.

Critical - Observed unlabeled spray bottle. Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 1-5-08.