STEAMI'S LOBSTER scored 77; newer inspection records 86

1. 01

   Employee health reporting

   Item 2-2A ↗

   Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) // // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Employee read and signed the health policy assessment. //

   Inspector’s full note +

   Code .03(2)(o)

   Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) // // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Employee read and signed the health policy assessment. //

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   No soap dispensing at the kitchen handwashing sink by the cooking area. // 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) Corrective Actions: Soap provided. //

   Inspector’s full note +

   Code .07(3)(a)

   No soap dispensing at the kitchen handwashing sink by the cooking area. // 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) Corrective Actions: Soap provided. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Cold holding

   Item 6-1A ↗

   Cold time/temperature controlled foods holding above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Lobster, crab, raw shrimp moved to freezer. Other food discarded. //

   Inspector’s full note +

   Code .04(6)(f)

   Cold time/temperature controlled foods holding above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Lobster, crab, raw shrimp moved to freezer. Other food discarded. //

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Time as a public health control

   Item 6-1D ↗

   Garlic mayo (contains fresh garlic) on time as a control for food safety not documented with the time when ingredients were removed from temperature control and the discard time as per the time control written procedures. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being…

   Inspector’s full note +

   Code .04(6)(i)

   Garlic mayo (contains fresh garlic) on time as a control for food safety not documented with the time when ingredients were removed from temperature control and the discard time as per the time control written procedures. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Garlic mayo discarded. //

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
5. 05

   Cooling methods and equipment

   Item 11A ↗

   Inadequate cold holding refrigeration - both kitchen coolers are holding above 41F. // Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)

   Inspector’s full note +

   Code .05(3)(a)

   Inadequate cold holding refrigeration - both kitchen coolers are holding above 41F. // Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
6. 06

   Required permits and notices

   Item 13A ↗

   Handwashing sinks in the food service area not provided with handwashing signs. // A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

   Inspector’s full note +

   Code .07(3)(d)

   Handwashing sinks in the food service area not provided with handwashing signs. // A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
7. 07

   Equipment design and condition

   Item 15A ↗

   Ambient air of the open top cooler at 49.1F and the 2 door cooler at 52.2F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Ambient air of the open top cooler at 49.1F and the 2 door cooler at 52.2F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
8. 08

   Warewashing facilities and test strips

   Item 15B ↗

   Dishwasher not dispensing chlorine sanitizer. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

   Inspector’s full note +

   Code .05(6)(d),(e)

   Dishwasher not dispensing chlorine sanitizer. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

   Official report · Item 15B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.