Sotto Mare Oysteria & Seafood Restaurant

FAILED: - IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The permit to operate the above named food facility is hereby temporarily suspended, and the facility is ordered immediately closed under the authority

FAILED: 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

FAILED: 114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

FAILED: 114039-114039.5 - Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending togeth

FAILED: 113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

FAILED: 114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

FAILED: 114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

FAILED: 114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

FAILED: 114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

FAILED: 113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties

FAILED: 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

FAILED: 113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

FAILED: 113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

FAILED: 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

FAILED: Violation noted (details not available)

FAILED: Violation noted (details not available)

FAILED: No insects, rodents, birds or nonservice animals [ date violation corrected: 8/25/2022 ]

FAILED: Food in good condition; safe, and unadulterated [ date violation corrected: 8/25/2022 ]

FAILED: No insects, rodents, birds or nonservice animals [ date violation corrected: 8/16/2022 ]

FAILED: Proper cooling methods [ date violation corrected: 8/16/2022 ]

FAILED: Proper hot and cold holding temperatures [ date violation corrected: 8/16/2022 ]

FAILED: Food Safety Manager Certification and Food Handler Card [ date violation corrected: 3/21/2023 ]

FAILED: Adequate hand washing facilities; supplied and accessible [ date violation corrected: 3/21/2023 ]

FAILED: Nonfood contact surfaces clean [ date violation corrected: 3/21/2023 ]

FAILED: Plan review [ date violation corrected: 3/21/2023 ]