Sams Inn

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, Lentil Soup, Marinara Sauce, and Chop Suey Mix were placed hot in the refrigerator (see temperatures) in containers greater than four inches deep just prior to inspection. Based on time food items were prepared, food items were transferred to shallow containers and/or ice wands used for rapid cooling. Proper cooling strategies were reviewed with the PIC at the time of inspection.

Inspector notes: Molluscan shellfish tags were observed not properly stored. Molluscan shellfish tags must be maintained for 90 days in CHRONOLOGICAL ORDER and DATED WITH THE DATE WHEN THE LAST SHELLFISH WAS USED FROM THE BAG. Proper storage of shellfish tags was reviewed with the PIC at the time of inspection.

Inspector notes: Several containers of food items prepared on site was observed held beyond seven days from the date marked on the container. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and held for no longer than 7 days from the date of preparation unless frozen. Food items were voluntarily disposed of at the time of inspection.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The bottle of chlorine sanitizer was replaced, and the sanitizer cycle of the dish machine was retested and observed at 50-100ppm.

Inspector notes: Frozen beef items were observed thawing on a sheet pan in the prep area. Frozen food items are to be properly thawed under refrigeration, completely submerged under running water no greater than 70 degrees Fahrenheit, or as part of the cooking process. Beef items were placed back in the walk-in cooler at the time of inspection.

Inspector notes: Reduced Oxygen Packaged (ROP) Seafood (Swordfish Fillets, Cooked Lobster) were observed improperly thawing/thawed in their intact packaging. - ROP Swordfish Fillets were observed thawing on a sheet pan in the prep area in their intact packaging at 37 degrees Fahrenheit or less. Swordfish Fillets were removed from packaging and placed in the walk-in cooler for proper thawing. - ROP Lobster was observed stored thawed in the walk-in cooler in its intact packaging at 40 degrees Fahrenheit. Due to temperature observed and packaging being intact, Lobster was voluntarily disposed of at the time of inspection. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing. Proper thawing of ROP Seafood items was reviewed with kitchen staff at time of inspection.

Inspector notes: The hand-washing sink in the bar was blocked by a bus bucket. A hand-washing sink shall be accessible at all times for employee use. Bus bucket was removed at the time of inspection.

Inspector notes: Molluscan shellfish tags were observed not properly stored. Molluscan shellfish tags must be maintained for 90 days in CHRONOLOGICAL ORDER and DATED WITH THE DATE WHEN THE LAST SHELLFISH WAS USED FROM THE BAG. Proper storage of shellfish tags was reviewed with the PIC at the time of inspection.

Inspector notes: Food contact surfaces of equipment/utensils (can opener, buffalo chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service and set to be properly cleaned at the time of inspection.

Inspector notes: Food items previously prepared on site were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Dates of preparation were confirmed, and containers were properly date-marked at the time of inspection.

Inspector notes: A wood board is used as a backsplash on a prep counter in the prep area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a smooth, durable, nonabsorbent, and easily cleanable material.

Inspector notes: The following in-use utensils were observed improperly stored... - Bowls are being used as scoops in containers of various foods. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. - An ice scoop at the bar ice well area was observed stored laying in the ice. In-use utensils are to be stored properly to prevent possible contamination of the food item(s) used for.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at ALL times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. PIC stated that they signed up for class.

Inspector notes: Baked Potatoes, which was previously cooked and cooled, was only reheated to 98 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Potatoes were recently placed into hot hold unit. Potatoes were reheated in oven.

Inspector notes: Multiple foods were observed with incorrect date marking. Proper date marking procedures reviewed with PIC.

Inspector notes: ROP Fish and Lobster was observed thawing with package still in tact. Some packages were observed thawing correctly. ROP Fish that was above 38 degrees were voluntarily disposed of. ROP seafood observed under 38 degrees were sliced open. PIC to instruct staff again on proper thawing procedures.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at ALL times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.

Inspector notes: The door to the outside, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Bottom of door, door sweep to be lower to the ground.