Shaking Seafood
PASS W/ CONDITIONSFriday, September 9, 2022 at 6:10 PM
Violations Cited
590.003/3-303.11-P
Ice Used as Exterior Coolant Prohibited as Ingredient (P)
The ice at the bar is being used to cool the soda tubes and containers of juice and also used in customer drinks. Provide separation of cooling ice and customer ice.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
There is no person in charge assigned when the owners are not working. Assign a PIC to supevise food safety.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
They are saving the oyster tags but not consistent with labeling the date the bag was emptied. Properly date all the tags.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
At the time of the re-inspection the low temperature dish machine was not functioning properly. Address and make any necessary repairs. Dish machine is not to be used until all repairs have been made. 3 Bay sink is to be used to wash all equipment unti dish machine has been repaired. Single use plastic ware is being used for all guests. Employees were instructed to setup the three bay sink to sanitize equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.