HALF SHELL OYSTER HOUSE AT TRUSSVILLE health score and inspection history

Cease using hand sinks for any purpose other than handwashing.// Dish detergent and squeeze bottle stored in HW sink at end of cook line. COS by removing. 6-301.12 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.// No paper towels at HW sink at end of prep line or near condiment station. PIC COS by replenishing by end of inspection.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Clear containers heavily discolored or losing its composition. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces.// Several spatulas handles severely burned

Clean utensil racks to accommodate all soiled and clean utensils.// Heavy limescale buildup on dish machine racks. Replace racks if they cannot be thoroughly cleaned.

Protect condiments from contamination by using appropriate dispensers, containers, protective covers at food displays, appropriate utensils, or individual packaging.// Condiments (lemons and cocktail sauce) uncovered near oyster station (2) Lemons uncovered near drink machine in back kitchen area.

Store employee personal drinks and belongings in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Employee personal water bottle and cellphone stored on prep table (2) Employee personal vape stored on top of a container of food.

Clean utensil racks to accommodate all soiled and clean utensils.// Heavy limescale buildup on dish machine racks. Replace racks if they cannot be thoroughly clean

Keep dumpster doors and lids closed.// Dumpster sliding doors open.

Clean facilities (floors, ceilings, and hood vent filters) as often as necessary to maintain cleanliness.// (1) Grease and food residue on flooring behind, between and underneath cooking equipment (2) Heavy buildup on hood vent filters in back kitchen area and oyster bar area.

(A)(2) Maintain TCS food at 41 F or below.// The following TCS items were temping between 46-54F degrees in RI make table cooler: Sliced tomatoes, shredded cheese, tuna dip, shrimp salad, lettuce, sour cream, and various dressing. PIC COS by discarding. Per PIC they will use an ice bath for make line until cooler has been serviced or replaced.

3-203.12(B) Record date last shellfish was served or sold on the tag. // All shellstock tags are not being recorded with the last date sold.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several spoons, ladles, and containers stored clean with residue from last cleaning.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Several containers burned, heavily discolored or losing its composition 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces// Several spatulas handles severely burned

Store food wrapped, in packages or in covered containers to prevent contamination. // (1) Fish stored in WI cooler uncovered (2) Hushpuppies and okra stored in RI freezer uncovered. 3-306.12 Protect condiments from contamination by using appropriate dispensers, containers, protective covers at food displays, appropriate utensils, or individual packaging.// Condiments (lemons and cocktail sauce) near oyster bar uncovered.

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. // (1) Black residue on outer edges of ice machine (2) Clean the bottom of RI coolers from food debris.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Chemical bottle with unknown contents not labeled. PIC COS by labeling by end of inspection

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Heavily scratched cutting boards.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal bag and shoes stored on the bottom shelf next to RTE bacon