LOBSTER BAY SEAFOOD AND GRILL

Violations (7)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sauces, milk and pizza sauce. Employee placed the eggs at the bottom. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster bay (128°F - Hot Holding)at the front counter. As per employee food was cooked around 3:00 PM. Employee was advised to reheat food to 165°F and maintain the food at 135°F or above.

  High Priority

• 02B-01-5

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does identify that ceviche contains raw fish.

  Intermediate

• 16-37-1

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

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips to check the chlorine sanitizer.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta salad and rice pudding not date marked at the front counter. As per employee pasta salad was made 2 days ago.

  Intermediate

• 53B-15-4

  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees were not able to answer how to calibrate thermometer.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees were not able to answer how to calibrate thermometer.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover soiled with dust at the walk in cooler.

  Basic