LEGAL SEAFOODS

Non-Food Contact Surfaces

The inspection was completed at the end of the lunch rush. During the inspection two of the undercounter drawers were observed to be slightly ajar. Small portions of the product within each drawer were observed to be between 45 and 48 degrees F. The product at depth and in the rear of each drawer were at or below 41 degrees F. Whereas the product temperatures during the line check were acceptable the product found to be out of temperature was removed from the line and chilled. The refrigeration unit should be serviced so that it can maintain an internal product temperature of 41 degrees or below with a drawer or two being slightly ajar.

Dishwashng Facilities

The sanitizer line to the bar's dish machine appears to have a slight leak causing the sanitizer to slowly drain out of the line back into the container. If the dish machine at the bar is not often operated the bar tender must verify that the sanitizer is present before each use. If absent the sanitizer prime button can be depressed to prime the sanitizer line so that it operates properly. The violation was corrected during the inspection.