Musselwhite's Seafood & Grill

Basic - Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine with lime scale build up.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with duct accumulation. Wall behind dish machine with mold like substance staining. Hood system over hang with dust build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage drink on prep table of cook line. Employee relocated. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean pans stacked while wet. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs stored on oven door handle. Operator relocated. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour container scoop handle in contact with product, employee relocated. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on heat lamps of cook line. Dish racks in front of dish machine and in use dish racks with mold like substance build up. **Repeat Violation**

Basic - Open dumpster lid. Right dumpster lid open. **Repeat Violation**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In exterior walk in cooler, raw shell eggs on shelf over cut romaine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler coleslaw (45F - Cold Holding); broccoli casserole (45F - Cold Holding); raw shrimp (47/46/45F - Cold Holding); per operator door left wide open from 11am, ambient air of walk in cooler at 37F, some time/temperature control food for safety in temperature range. Operator added ice to products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Waitstation sanitizer solution over 200+ chlorine, employee emptied and reset to 50ppm. **Corrected On-Site**

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Microwave on cook line with rust pitting the interior surfaces. Both walk in cooler shelving with rust pitting the surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on kitchen line. Operator provided. **Corrected On-Site**