CARLS SEAFOOD REST TAKE OUT

Violations (8)

• 08A-04-5CriticalCorrected on site

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler , raw turkey stored over unwashed vegetables. Operator removed storing turkey to the lower shelf in cooler. **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. Hot holding unit at cook line - steam fish (128F - Hot Holding) reheated to 180F. ; roast pork (80F - Hot Holding). Per manager items were out of temperature for less than one hour ago. Operator placed items on stove and oven to reheat during the inspection. Pork was not out the oven for recheck during the inspection.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit at cook line - steam fish (128F - Hot Holding) reheated to 180F. ; roast pork (80F - Hot Holding). Per manager items were out of temperature for less than one hour ago. Operator placed items on stove and oven to reheat during the inspection. Pork was not out the oven for recheck during the inspection.**Corrective Action Taken** **Corrective Action Taken**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st 2025. Establishment is open and selling food to the public.

  High Priority

• 14-75-7

  Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

  Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot holding unit at cook line gasket is torn. Unit door is not properly closing. Advised operator not to store food in unit repaired. Operator removed all items to another working unit. **Corrective Action Taken**

  Basic

• 36-06-4

  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

  Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor in ware washing area.

  Basic

• 16-37-1Repeat

  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 establishment has no chemical test kit when using both chlorine and quaternary as the sanitizer. **Repeat Violation**

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at cook line has cut marks and is no longer cleanable.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exit door to back of establishment has a gap to the surface of door.

  Basic