Sailor's Return

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.

• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed reduced oxygen packed fish still frozen inside walk in cooler not removed fully from packaging Operator removed from packaging before items fully thawed
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish at cook line, then proceed to place new pair of gloves on without washing hands first, then handled clean plates and French fry bags.observed employee remove gloves, wash hands properly after.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 50 rodent droppings on floor underneath dry food storage shelves at back kitchen Observed approximately 5 rodent droppings on floor underneath bar counter in dining room Observed approximately 10 rodent droppings on floor underneath oven at cook line Operator and employees began removing, cleaning at time of inspection
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen