SEAFOOD JUNCTION

Violations (8)

• 22

  PROPER COLD HOLDING TEMPERATURES

  OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND A CONTAINER RAW TILAPIA (69.8F) AND BOILED EGGS (54.5F) OUT AT ROOM TEMPERATURE, UPON ENTRY INTO THE REAR FOOD PREP AREA. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

• 33

  PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  OBSERVED HOT HOLDING UNIT IN THE FRONT AT IMPROPER HOT HOLDING TEMPERATURE OF 128.0F. NO FOOD WAS STORED INSIDE FOR CONSUMER CONSUMPTION AT THE TIME OF OBSERVATION. INSTRUCTED ALL HOT HOLDING UNITS MUST REACH AND MAINTAIN 135 OR ABOVE. EMPLOYEES ADDED WATER INTO UNIT AND HOT HOLDING TEMPERATURE REACHED 141.0F BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED

• 35

  APPROVED THAWING METHODS USED

  OBSERVED IMPROPER THAWING METHODS. FOUND TCS FOODS (SHRIMP, CHICKEN, TILAPIA) IN CONTAINERS FILLED WITH WATER AT THE TWO COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHOD SUCH AS THAWING IN COLD HOLD UNITS 24HOURS PRIOR TO USING FOOD ITEM OR PLACE FOOD ITEM UNDER COLD, RUNNING WATER.

• 36

  THERMOMETERS PROVIDED & ACCURATE

  OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT HOLDING UNIT IN THE FRONT SERVICE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  OBSERVED BULK CONTAINERS OF DRY INGREDIENTS AND SQUIRT BOTTLES IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  OBSERVED EQUIPMENT IN NEED OF CLEANING. FOUND ALL OF THE HANDLES TO THE FRYER BASKETS WITH ENCRUSTED GREASE. ALSO FOUND THE TOP OF THE HOT HOLDING UNIT IN THE REAR WITH OLD FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED THE WALL BEHIND THE HOT HOLD UNIT IN THE REAR PREP AREA WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN.

• 58

  ALLERGEN TRAINING AS REQUIRED

  OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.