JAEGER'S SEAFOOD

Food meets the definition of adulterated.*** A large tray of Green fuzzy like substance

Food stored for cold-holding and service was not held at a temperature of 41 °F or below.*** Batter temping 66 degrees Fahrenheit.

Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.

A current state food safety certificate is not held by the owner or a designated employee of the establishment.

Food contact surfaces and utensils are not clean to sight and touch.***Interior ice machine baffle cook kitchen, can opener blade

Food contact surfaces and utensils are not clean to sight and touch.***Drink machine spigots [Repeat]

Warewashing equipment used as food contact surfaces are not cleaned as required.***Dish machine racks, 3 compartment sink

Working containers of chemicals are not labeled.***Spray bottles

Raw shellfish consumer information message was not displayed at point of sale. All establishments that sell or serve raw oysters must display signs, menu notices, table tents, or other clearly visible messages at point of sale with the following wording: “THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE OTHER IMMUNE DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED.” In addition, this message must appear on the principal display panel or top of containers of pre-packaged raw oysters. This may be done by printing on the container or by pressure sensitive labels. In addition, the following message must appear on the tag of each sack or other container of unshucked raw oysters: “THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE OTHER IMMUNE DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED.”

A backflow prevention device is not installed on a threaded faucet where a hose is attached.

Rodents are present in the establishment.***Rodent droppings were noted

Roaches are present in the establishment.

Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.***Display refrigerator

Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.

Plumbing is not maintained.***2 compartment sink is stopped up, pvc pipe leak

Openings are not protected against the entry of rodents or insects.***Missing ceiling tile

Openings are not protected against the entry of rodents or insects.***Vent filter missing, cook area missing floor drain cover plate, missing ceiling tiles in clean linen room, bottom back door [Repeat]

Openings are not protected against the entry of rodents or insects.***Mens restroom

Floors are not clean. Throughout [Repeat]

Floors are not clean.***Floor behind grill and stove , Floor by deep freezer, Floor in walk in cooler, Floor drain cover [Repeat]

Walls/ceilings or attached equipment are not clean.***Hood vent filters, walls on left hand side of grill, pipes on left hand side of grill, wall by steamer, window ledge, interior and exterior of display refrigerator

Walls/ceilings or attached equipment are not clean.***A/C vent covers throughout the kitchen area and cook area, Ventilation hoods, Black like substance throughout dish machine wall and 3 compartment sink faucet , Dish machine hood (rusty). Walk in cooler A/ C refrigerator system Dusty, Racks in walk in cooler throughout

Walls/ceilings or attached equipment are not in good repair.***Ceiling rusty throughout , vents rusty, exhaust vents shall be cleaned in ladies and mens room. Inside light shield shall be cleaned in ladies room

Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.

Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. ***Missing in walk in cooler

Mechanical ventilation of sufficient number/capacity is not provided.***Odor by 3 door reach in refrigerator, walk in cooler, and dry food storage area

Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.***Jackets

Water under pressure is not provided to all fixtures or equipment that is required to use water.***No cold water at hand wash basin

Cloths used for wiping spills are used for other purposes.***Used to cover bread

Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.

Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.

Mops are not hung and/or stored to facilitate air drying.

Bulk containers are not properly labeled.*** Squeeze bottles

Bulk containers are not properly labeled.***All food storage containers , All food squeeze bottles in cook area as well, White food storage containers in boiling area

Food is not stored in a clean, covered container.***Bulk container of French fries

Food is not stored six (6) inches off the floor. Walk in freezer

Non-food contact equipment is not maintained in good repair.***Interior ice machine door

Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.***Pot shelves, walk in cooler racks, steam table counter rusty, Table legs in the cook kitchen, Walk in cooler interior doors wall and racks

Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.***Cutting board

Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material***Bottom table is rusty

Single-service and single-use articles are reused***oyster containers

Single-service and single-use articles are reused

Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Deep freezer [Repeat]

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior of 2 compartment sink, Exterior top portion table on left hand side of steamer, inside hand wash basin, Exterior side grill, Top portion of table where oyster bowls are stored, All food storage containers, Bottom portion of grill. Counter where clean plates are stored. [Repeat]

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior 2 door continental, Interior 2 door veggie refrigerator, Top portion of veggie refrigerator, Exterior handle of veggie refrigerator.Under the heat lamp, 2 door make tables, Microwave table, Hot line table, Exterior dish machine wall, dish machine pvc pipe, red racks, display cooler exterior and interior Cook kitchen -bottom shelves , meat slicer [Repeat]

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior of keg coolers, Top portion behind drink spigots, interior of clean glass cooler [Repeat]

Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.***Exterior and interior of oven, Exterior and interior of deep fryer, All gaskets for walk in cooler , refrigerator.

A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.

A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.

Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination*** Knives between the 3 compartment sink

Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.***Coffee filters

Food handler is wearing jewelry on arms or hands. Watch -Employees may not wear jewelry on their arms and hands while preparing food. This does not apply to a plain ring such as a wedding band.

Food handlers are not wearing proper hair restraints.

Food handlers are not wearing proper hair restraints.

Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.***Cell Phones/Watch

Hand wash lavatory is not accessible. in cook kitchen

Openings are not protected against the entry of rodents or insects. [Repeat]

Floors are not clean. [Repeat]

The permit is not valid due to nonpayment of fees/penalties. A company check (# 4916) was provided at the time of inspection. [Corrected][Repeat]

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]

Openings are not protected against the entry of rodents or insects. An opening is noted between the entrance doors.

Floors are not clean. The floor under the grill must be cleaned.

Floors are not clean. Throughout

Floor is not maintained in good repair. Missing floor tiles are noted in the fryer and dishwasher areas.

Walls/ceilings or attached equipment are not clean. The wall behind the grill area must be cleaned. A black substance is noted on the wall behind the three-compartment sink.

The permit is not valid due to nonpayment of fees/penalties.

Cloths used for wiping spills are used for other purposes. Wiping cloths are noted in the display cooler (in the waiter’s station) as a shelf liner. Wiping cloths can not be used for other purposes.

Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. The countertop of the front oyster shucking station must be cleaned. The interior of the display cooler that stores oysters must be cleaned. The ventilation hood and sides of the grill must be cleaned. [Repeat]

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. The following surfaces must be cleaned: the lower shelf of the warming table, the lower shelf of the grill, the lower shelf of the prep tables, the exterior of the white bins, the sides of the fryers, the top of the dishwasher,