Seafood Connection

*42 Dirty nonfood contact surfaces

Clean vent hood filters>observed excess grease build-up

*34 Controlling pests. Eliminating harborage conditions

Eliminate harboring condition (excessive grease on equipment, food debris under stove)

*28 Date marking > 24 hrs,on site,temp 41F

For any food that is prepared and kept for more than 24 hrs you must put date in which it was prepared

*24 Food Labeling- with common name of the food

label all squeeze/condiment bottles in kitchen

*22 Accredited food handler certificate - 60 days

Renew food handler cards/certificates for employees

*10 Clean Sight and Touch

CLEAN UNDER EQUIPMENT

*42 Dirty nonfood contact surfaces

REPLACE COOLER GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage

*32 Maintain in Good Repair

COOLER RACKS BROKEN

*32 Approved Food Contact Equip.

REPLACE RESIDENTIAL FREEZERS AND MICROWAVE WITH COMMERCIAL

*34 Outer openings:closing holes, gaps

SEAL BOTTOM OF BACK DOOR PROPERLY TO Prevent ENTRANCE OF INSECTS AND RODENT

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE ON BODILY FLUID CLEAN UP

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS THOORUGHLY

*47 Food prep/utensil wash/mop sink not for hand wash

OBSERVED EMPLOYEE WASHING HANDS IN MOP SINK

*38 Thawing. under running water criteria - water velocity

RAW FISH STORED IN STANDING WATER

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*18 Licensed pest control applicator only

REMOVE ALL PESTICIDE

*43 Clean vent syst:Intake/exhaust air ducts

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*10 Clean Sight and Touch

CLEAN ALL

*19 Hand sink water temperature below 110'F

FRONT HANDSINK HOT WATER <110*F

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

PROVIDE AT FRONT HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*38 Thawing. under running water criteria

RAW FISH STORED IN STANDING WATER

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOODS

*31 Individual, disposable towels

PROVIDE IN RESTROOM

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

RAW FISH/ EGGS STORED NEXT TO RTE CABBAGE

*10 Clean Sight and Touch

CLEAN ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE; REPAIR DAMAGE CEILING

*22 Handlers-Certificate Not On Site

*32 Package integrity

Grocery bags in contact with raw fish.

*42 Dirty nonfood contact surfaces

Food debri on shelving. Clean vent covers.

*45 Premises shall be maintained in good repair

Ceiling in disrepair at back area. Lights unshielded. Vent covers missing.

Inspection report available for disclosure

*10 Clean Sight and Touch

Clean prep tables and coolers. Food debri build-up.

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

Clean floor surfaces.