Bristol Seafood

Shellstock Identification - Shellstock was not obtained in containers bearing legible source identification tags or labels according to the Food Code.

Observed shipping tags held for oysters missing required documentation.

Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.

Observed shellstock tags not held in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Observed establishment log for shellstock tag tracking to be incorrect in some instances.

Employee accommodations not clearly designated for eating/drinking/smoking

Observed employee drinking cup stored on the two-bay sink next to a food scale.

Designated dressing rooms/lockers not used by employees

Observed employee jackets, backpacks, and shoes stored with consumer food on dry storage racks.

Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.

Observed food employee not to wash hands for required amount of time at the rear prep handsink. Employee was instructed to re-wash hands and employee complied.

When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines.

Observed food employee drop eyeglasses on the floor, pick up glasses, and then don gloves and proceeding to cook calamari.

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels at the middle handsink of the make line. Employee replaced paper towels during inspection.

Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks and/or is not clearly visible to all food employees and other users.

Observed no handwashing sign at the middle handsink of the make line.

Plumbing system not maintained in good repair

Observed leak from the high-heat dish machine and under the spray sink. Observed leak from the handle under the right basin of the three-compartment sink.

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed high-heat dish machine with a temperature below 160F. Maintenance arrived on-site to adjust machine and after adjustment, reached 160F.

Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.

Observed crab cakes and calamari in the pass through with a hot holding temperature below 135F. Food was discarded and re-made during inspection.

Food employee wearing jewelry while preparing food.

Observed employee preparing rice while wearing a watch. Employee removed and washed hands.