SEAFOOD SOCIAL EAST

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility has unpaid permit fees.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food storage containers stored stacked together with water residue in between. PIC advised to allow utensils to air dry before stacking.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles in main kitchen are black tiles. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical bottles not properly labeled. COS. bottles were labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility has unpaid permit fees.

Nonfood-contact surfaces clean — Inspector Note: Observed build up of debris on non food contact surfaces of equipment such as base of prep top cooler, stove top, flat top, and grill. PIC advised to clean equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Hot and cold water available; adequate pressure — Inspector Note: No hot water available at time of inspection. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC advised to have water heater checked and repaired immediately.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles in main kitchen are black tiles. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink in disrepair. No other handwashing available in main kitchen. PIC advised sink must be repaired immediately. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Proper date marking and disposition — Inspector Note: Observed container with rice and container with mac n cheese inside walk in cooler reported to have been cooked day prior, without date marks. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC advised to date mark items.