Ocean Seafood & Chicken

5 findings recorded on Oct 16, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed food employee wash hands for less than 20 seconds at the designated hand sink in the main kitchen. Also observed the same food employee wash hands in cold water in the main kitchen's hand sink.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(b)

   Observed food employee wash hands for less than 20 seconds at the designated hand sink in the main kitchen. Also observed the same food employee wash hands in cold water in the main kitchen's hand sink. Discussed proper cleaning procedures with the PIC and food employee. COS: PIC had food employee rewash hands with warm water and for at least 20 seconds. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed multiple TCS foods (raw catfish nugget, raw shrimp, raw chicken gizzard, raw chicken breast) in the main kitchen's RIC #1 cold holding in the temperature danger zone above 41 degrees F. for less than 4 hours. TCS foods shall cold hold at 41 degrees F or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple TCS foods (raw catfish nugget, raw shrimp, raw chicken gizzard, raw chicken breast) in the main kitchen's RIC #1 cold holding in the temperature danger zone above 41 degrees F. for less than 4 hours. TCS foods shall cold hold at 41 degrees F or below. COS: PIC voluntarily discarded catfish nuggets and placed raw chicken gizzards, raw chicken breast, and raw shrimp in the WIC for proper cooling. New Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Violation recordedItem 11C ↗

   Thawing methods

   Observed raw perch thawing in the 3rd compartment of the 3-compartment sink in water that is 80 degrees F. Discussed proper thawing methods with the PIC: hat maintains the food temperature at 41°F (5°C) or less or under running water at 70 degrees F or less with food completely submerged.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed raw perch thawing in the 3rd compartment of the 3-compartment sink in water that is 80 degrees F. Discussed proper thawing methods with the PIC: hat maintains the food temperature at 41°F (5°C) or less or under running water at 70 degrees F or less with food completely submerged. Stated to PIC to decrease water temperature for thawing or to place raw perch in the WIC for proper cooling. New Violation. Correct By: 10/19/2026

   Official report · Item 11C ↗

   Correction status not recorded

   Correct by Oct 19, 2026

Correction status comes from the dated report. Later changes may not be recorded here.