THE SEAFOOD KING health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) throughout as often as necessary to maintain cleanliness.

Store between-use utensils in a container of water at 135 F or above./ Spoon used for rice is stored in standing water at 82F.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles. / Employees jacket/hoodie stored with to-go containers.

Keep dumpster doors and lids closed.

Allow utensils to air dry before stacking./ Wet stacking of plastic plans observed on drying shelf near dish machine.

Clean interiors and door seals of microwaves at least every 24 hours. 4-602.13 Clean non-food contact surfaces of equipment throughout establishment as often as necessary to prevent accumulation of residue.

5-205.15(B) Repair condensate leak in refrigeration units. / Condensation observed in WI freezer, ice chips observed on floor of WI freezer. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. / No handwashing signs at sinks in kitchen. 6-501.18 Clean hand sinks as often as necessary to keep them clean.

Obtain SHELLSTOCK in containers bearing legible source identification tags or labels affixed by the harvester or dealer that lists: harvester ID #; harvest date and location; type and quantity; 90-day tag retention statement./ FSE does not have a shellstock tags for oysters.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Large plastic bin of cooked potatoes and corn with internal temperature of 81F-86F sitting out at room temperature.//Staff reheated the corn and potatoes.

(A)(2) Maintain TCS food at 41 F or below.// Shrimp, oysters and calamari 45F stored in make line cooler.//Staff placed ice over items.//COS.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Fly tape hanging above prep tables in dish room.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Broken floor tile under ice machine and ware washing area.

Clean the refuse storage area as often as necessary to maintain cleanliness.// Large amount of debris and trash surrounding dumpster area. 5-501.115 Remove unnecessary items from the refuse storage area. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests. 5-501.113 Keep the waste-grease receptacle closed. 5-501.113 Keep outdoor waste receptacles covered. 5-501.113 Keep dumpster doors and lids closed.