PIRATE'S BOIL THE

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dishwasher in main kitchen failing to dispense proper sanitizer. Tested below 50 ppm chlorine. C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device Facility has 10 calendar days (5/30/26) to establish servicing for machine. Until the machine is fixed, facility to use 3-compartment sink for washing, rinsing, and sanitizing of equipment and utensils.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing station next to ware-washing area of main kitchen blocked by containers and mop bucket. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Items moved.

Required records: shellstock tags, parasite destruction — Inspector Note: Observed facility not keeping oyster tags in chronological order or keeping track of date when last oyster was used from that box. C/A: Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf 3. 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, by:Pf (i) 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; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section. Facility has 10 calendar days (5/30/26) to provide to EHS chronological record of shell stock tags and maintenance of records of last oyster sold.

Food stored covered — Inspector Note: Observed hardboiled eggs, seasonings, shrimp, and crab stored uncovered in the reach in cooler in the seafood section of the main kitchen. Observed lemons stored uncovered in the clear reach in cooler of server station of main kitchen. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Coverings added.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up in bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has 10 calendar days (5/30/26) to send EHS evidence of cleaned and sanitized ice machine.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink next to the vegetable sink in the main kitchen without any hand soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Soap was replaced at the hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink in the main kitchen next to the rice cooking area without RUNNING HOT water. Faucet was only dispensing cold water. C/A Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Manager was able to repair the faucet and the water temperature was registering at 95*F

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed warewashing machine in the main kitchen failing to dispense proper sanitizer. When tested sanitizer below 50ppm. Observed the warewashing machine at the bar area being unable to dispense any sanitizer. When tested the sanitizer was at 0ppm. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS FACILITY HAS 10 DAYS TO CORRECT THE VIOLATION. THREE COMPARTMENT SINK WAS SET UP BY THE MANAGER. SANITIZER AT THE SINK WAS 400PPM QAC

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed ALL the hand sinks in the main kitchen and at the bar area without any paper towels (batteries were dead) C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS: Manager replaced batteries for the towel dispensers

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink across from the ice bin in the kitchen area with two plastic colanders resting inside of it. Observed the hand sink at the bar area with a metal colander resting inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: Manager removed the colanders from the sinks.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink across from the ice bin in the main kitchen being blocked by plastic crates. C/A cation/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and COS: Facility has 10 days to correct the violation and restore the sink as a useful hand sink again

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink at the bar area is used to dump liquids C/A A handwashing facility may not be used for purposes other than handwashing. Pf

Required records: shellstock tags, parasite destruction — Inspector Note: Observed facility not keeping oyster tags in chronological order or write the date when the last oyster was used from that box. Facility removes oysters from their original box and mix them with other oysters. C/A Molluscan Shellfish, Maintaining Identification. 1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf 3. 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, by:Pf (i) 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; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section. Pf COS FACILITY HAS 10 DAYS TO START WRITTING THE DATE WHEN THE LAST OYSTER IS REMOVED FROM THE BOX. C/A

Food separated and protected — Inspector Note: Observed several trays of eggs in the WIC in the main kitchen that were stored on the top shelf above RTE celery, Napa cabbage and Tofu. C/A Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P COS Eggs were moved to a different spot in the WIC

Food stored covered — Inspector Note: Observed boiled corn on the cob while cooling being place in front of two blowing fans that were covered with black dust (black dust was hanging off the fans). C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS Manager moved the corn in another area of the WIC

Food stored covered — Inspector Note: Observed crabs, shrimp, crawfish, lobster tail, sausage, uncovered in the RIC in the seafood section of the kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Manager covered the food in the RIC

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin in the main kitchen next to the warewashing covered with black mold. Observed the ice machine from the bar area having heavy mold build-up. C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Facility has 10 days to correct the violation