THE SEAFOOD KING health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the walls, floors and ceiling throughout the establishment. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged flooring and walls in the establishment. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open. /// Observed gap in the screen door at the exit of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on exterior and interior of equipment.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels not available for use at the handwash sink. COS - PIC added batteries to machine in order to properly dispense. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. /// Handwash soap not available at the handwash sink. COS - PIC added soap.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps). /// Exposed light bulbs in the facility. 6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms . /// Observed multiple light fixtures not operating in the establishment.

Keep dumpster doors and lids closed. /// Damaged dumpster lid and opened dumpster doors.

3-203.12(B) Record date last shellfish was served or sold on the tag. 3-203.12(C)(1) Maintain SHELLSTOCK tags in chronological order for at least 90 days from the date last shellfish was sold or served. /// Observed that establishment did not have shellstock tags in chronological order and did not record date of last shellfish(oysters) served or sold.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the establishment. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged flooring throughout the establishment.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Hot water at the 3 compartment sink reached average 86F near the drink station.