Bay Breeze

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed items colling covered (raw shrimp and 2 containers of salad) in the main kitchen's WIC 1 and WIC 2. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled. COS: PIC uncovered food containers for proper cooling.

Insects, rodents, and animals not present — Inspector Note: Observed visible light entry at the back door of the facility. Outer openings shall be protected against the entry of insects, rodents, and other pests by solid, tight-fitting doors. Stated to PIC to place weatherstrip on the back door of the facility.

Required records: shellstock tags, parasite destruction — Inspector Note: Observed shell stock tags not in chronological order: The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served. Stated to PIC to place all shell stock tags in chronological order.

Hot and cold water available; adequate pressure — Inspector Note: Observed hand sink with no hot water near the walk-in cooler. Advised PIC hot and cold water shall be available meeting peak hot water demands. COS: PIC restored hot water