OCEAN SEAFOOD AND CHICKEN health score and inspection history

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tile in dry storage area. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food stains on bottom walls behind fryers.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Heavy grease buildup in ventilation hood.

Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.//Grease spills on top of grease receptacle. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//Trash on ground around grease receptacle.

Store raw shell eggs below and away from ready to eat food. (preventive)// Tray of raw shell eggs stored above salads in WI cooler.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Staff thawing seafood in 3 compartment sink in standing water. 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.//None were available during during inspection.