Thirsty Turtle Jensen

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10 dead roaches on floor of back kitchen Observed approximately 5 dead roaches and 2 roach egg casings on bar counter next to kitchen Operator began to removed dead roaches and sanitize area
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately three live roaches crawling on floor underneath the stainless steel coolers in back kitchen Operator began cleaning and attempted to kill live roaches at time of inspection
  • Basic: Outer openings not protected with self-closing doors. Observed back exits or kitchen door opened ajar and not self closing
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

The inspector came back and found the problems fixed.

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Observed dish machine being repaired at time of inspection
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10 dead roaches on floor of back kitchen Observed approximately 5 dead roaches on bar counter next to kitchen

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. Observed at cookilne flip to reach in cooler #1 ; cooked pasta (52°F - Cold Holding); ranch dressing (52°F); fried pickles (51°F - Cold Holding); cooked egg rolls (52°F - Cold Holding); cooked shrimp (52°F - Cold Holding); raw fresh clams (51°F - Cold Holding); cooked corn (51°F - Cold Holding); cut tomatoes (52°F - Cold Holding) Per operator food not prepped or portioned today and left overnight out of temperature more than 4 hours See stop sale
  • Intermediate: Clam/mussel/oyster tags not marked with last date served.
• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Obvsrrved conch chowder date marked 8-23 inside reach in cooler that was frozen on 8-23, then thawed on 9-7 over night with no tracking or marker indicating when items were frozen and thawed. Operator placed proper food stamp
  • Intermediate: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed at cookilne flip to reach in cooler #1 ; cooked pasta (52°F - Cold Holding); ranch dressing (52°F); fried pickles (51°F - Cold Holding); cooked egg rolls (52°F - Cold Holding); cooked shrimp (52°F - Cold Holding); raw fresh clams (51°F - Cold Holding); cooked corn (51°F - Cold Holding); cut tomatoes (52°F - Cold Holding) Per operator food not prepped or portioned today and left overnight out of temperature more than 4 hours See stop sale
  • High priority: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Cooked rice (60°F); black beans (50°F) marinara sauce (60°F)- ALL Reheating at 11:30 since 10:30 Black beans 60°F-65°F at 12:30; marinara sauce 60°F-135°F at 12:30;; cooked rice 60°F at 12:30 French onion soup 140°F at 12:30) Operator began reheating items on stove top to reach 165°F for hot holding
• Food protection and cross-contamination
  • Basic: Food stored under dripping water line. Observed packaged water bottle store directly under dripping ceiling with plastic container catching water drip Manager removed food items and stored properly
• Wiping cloths and linens
  • Basic: Wiping cloth sanitizing solution stored on the floor.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 1 dead roach floating in standing water at bottom of reach in cooler near containers of produce Observed 1 dead roach on outside of bottom cooler vent Operator removed dead roaches and sanitized area