OK RESTAURANTS.

FOOD NOT PROTECTED DURING PREPARATION-FOUND A LARGE POT OF SHRIMPS THAWING IN THE MOP SINK. INSTRUCTED TO USE PREP SINKS FOR PROPER THAWING OF FOODS. ITEMS WERE REMOVED AND PLACED INTO A SEPARATE PAN FOR FURTHER THAWING/WASHING. SERIOUS VIOLATION 7-38-005(A)

MUST DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM ITS ORIGINAL PACKAGED, ETC.

MUST REPLACE RUSTY PREP RACKS AND TABLES IN PREP AREA.

MUST REPLACE ALL CUTTING BOARDS WITH DEEP DARK GROOVES.

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF DEEP FRYERS AND STOVE, RACKS IN WALK IN COOLER, FAN COVERS IN WALK IN COOLER AND INTERIOR OF COOLERS.

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE OF WALK IN COOLER/FREEZER. KEEP FLOORS DRY.

MUST ELEVATE ALL FOOD ITEMS IN THE WALK IN FREEZER ATLEAST 6" OFF THE FLOOR.

MUST FIX THE LEAK AT THE PIPE UNDER THE 1 COMP. SINK NEXT TO THE DISH MACHINE IN THE PREP AREA.

Inspector Comments: FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

Inspector Comments: FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

Inspector Comments: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

FOUND NO SHELLFISH TAGS IN PLACE FOR CLAMS. FOUND 29 CLAMS INSIDE WALK IN COOLER ON TRAYS WITH NO SHELLFISH TAGS IN PLACE. ALSO, OWNER PROVIDED 1 SHELLFISH TAG AT END OF INSPECTION. LAST, OWNER CURRENTLY NOT KEEPING TAGS FOR A PERIOD OF 90 DAYS. CITATION ISSUED. 29 LIVE CLAMS DISPOSED. VALUE AT $40.00

FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMPERATURE DISH MACHINE NOT SANITIZING AFTER RUNNNING SEVERAL CYCLES. FOUND 0PPM CHLORINE READING. INSTRUCTED TO PROVIDE PROPER CHLORINE SANITIZING CONCENTRATION. CRITICAL 7-38-030 ISSUED.

REMOVE RUST DEPOSITS FROM INTERIOR SIDES OF ONE COMPARTMENT SINK, REMOVE RUST BUILDUP AT SIDE OF VENTILATION HOOD, REMOVE PLASTIC LINING FROM PREP AND STORAGE WALLS. PROVIDE RACKS/SHELVES INSIDE WALK-IN COOLER AND FOR DRY FOOD STORAGE ITEMS. PAINT RAW WOOD SURFACES UNDER WASHBOWLS IN TOILET ROOMS AND UNDER FRONT PREP COUNTERS.

DETAIL CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, ONE COMPARTMENT SINK, THREE COMPARTMENT SINK, UNDER AROUND DISH MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS. REGROUT FLOOR TILES AT UTILITY SINK, AROUND REAR EXIT DOORS, AND BY COOKING EQUIPMENT/HAND SINK. CLEAN FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL CEILING AND WALL JUNCTIONS ABOVE THREE COMPARTMENT SINK IN KITCHEN, SEAL CRACKS/CREVICES ALONG WALL BASE IN DINING AREA, STORAGE AREA, AND AS NEEDED AT WALL BASE IN KITCHEN.

REPAIR LEAKS AT HOT WATER HANDLE AT THREE COMPARTMENT SINK.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LEAVES, DEBRIS, UNUSED ITEMS FROM OUTSIDE STORAGE AREA, REMOVE UNUSED MIXER, AND PROPERLY STORE MOP HEADS INVERTED WHILE DRYING.