The Last Catch Health Inspections

Week of	Score	Noted Violations No. \| Description of code requirement not in compliance \| Occur
11/5/2020	92-A	4-2B Food-contact surfaces: cleaned & sanitized 1 5-2 Consumer advisory provided for raw and undercooked foods 1

1/23/2020	92-A	4-2B Food-contact surfaces: cleaned & sanitized 1 11A Proper cooling methods used: adequate equipment for temperature control 1 17C Physical facilities installed, maintained, and clean 1

3/27/2019	91-A	4-1A Food separated and protected 1

9/20/2018	96-A	2-2B Proper eating, tasting, drinking, or tobacco use 1 Indicates this violation is a known risk factor for foodborne illness.

2/21/2018	99-A	15B Warewashing facilities: installed, maintained, used; test strips 1

6/29/2017	97-A	18 Insects, rodents, and animals not present

12/28/2016	96-A	Adequate handwashing facilities supplied & accessible (indicates this violation is a known risk factor for foodborne illness.)

1/15/2016	97-A	OBSERVED COOLING HUSH PUPPY MIX IN LARGE QUANTITY (THICK DENSE PORTION). INSTRUCTED PIC TO PORTION MIX INTO A LESS THAN 4 INCH PORTIONS UNTIL COOLED AS REQUIRED. THEN, DATE LABEL AFTER COMBINED. New Violation.

7/23/2015	90-A	1. Observed potentially hazardous food in the prep cooler holding at 44-52°F. Must be held at 41°F or below. The cooler was adjusted down at the time of inspection. Person in charge must monitor temperatures to ensure proper cold holding. 2. Food container lids cracked and broken. Replace the lids.

1/28/2015	90-A	1. Observed soup from previous day at 51°F in walk-in cooler. To properly cool, food must go from 135°F to 41°F within 6 hours. The soup was discarded. Cool in shallow pans or use an ice bath or ice wand to get the soup down to 41°F, then place in a large container for storage. 2. Clean plastic beverage containers were wet stacked. Must be air dried before stacking. Containers were separated to air dry.

11/25/2014	100-A	Opening - New location

11/5/2014	92-A	1. Observed soup cooling in a large container in a bus tub surrounded by 2 inches of water at 118°F. The cook stated it had been there for 1 hour. It apparently had ice previously that had melted. When cooling it is imperative that the ice is replenished so that the time limit is achieved. Ice was added and surrounded soup. 2. Shrimp thawing in the vegetable sink. This sink is for washing fruits and vegetables and can be used for no other purpose. The shrimp was removed and the sink was cleaned. Repeat Violation. 3. The raw oyster containers cannot be reused for food storage. They are not durable and not designed for reuse. They can be used for cleaning products.

5/28/2014	97-A	Raw fish on the vegetable sink. This sink is for washing vegetables and can be used for no other purpose. Fish was removed and sink cleaned

12/3/2013	96-A	1. Sanitizer for wipe cloths at 0 ppm chlorine. Must be 50-100 ppm chlorine. 2. The inside edge of the door on the upright freezer not clean. Clean the door.

7/11/2013	95-A	1. Observed open coffee cup on the vegetable sink. Employee drinks must have a lid and straw and be stored away from food and food service equipment. 2. Basket of maintenance tools on the shelf with utensils. Store away from food service equipment.

2/5/2013	94-A	1. Sanitizer for ware washing and wipe cloths at an extremely high concentration of chlorine. Should be 50-100 ppm. 2. Repair drain at hand wash sink to prevent leakage onto floor.

9/25/2012	96-A	1. Raw fish thawing in the vegetable sink. This sink is for washing vegetables and can be used for no other purpose. 2. Reseal the 3 comp sink.

6/22/2012	96-A	1. Clean the dust from the vent in the reach-in cooler. 2. The outside storage area door must be self closing.

2/7/2012	95-A	1. The person preparing food was wearing an apron that was very soiled. The apron should be changed more frequently. 2. Pans stored on top of grease trap. The pans should be stored on a clean surface. 3. The grates in the exhaust hood should be cleaned to remove the grease buildup.

9/8/2011	96-A	Sanitizer for ware washing at an extremely high concentration of chlorine. Should be 50-100 ppm.

4/13/2011	96-A	1. Observed shrimp in vegetable sink. The vegetable sink is for washing fruits and vegetables and can be used for no other purpose. Since no meat sink is available, thaw shrimp in the 3-comp sink which has been cleaned, in a pan with water running continuously. The sink cannot be used for dishes at the same time. Shrimp was placed in the cooler. Corrected on-site. 2. Observed that the vents for the exhaust hood should be cleaned to prevent the grease from dripping.

10/6/2010	96-A	The ice machine should be cleaned more frequently.

4/28/2010	96-A	Food found stored past disposal date marked. Crab soup dated 4/17 that should have been discarded on 4/24, 3 days before current date. Also date marking was haphazard and must be corrected to be accurate. Person-in-charge to ensure that date marking is accurate and consistant.

11/20/2009	99-A	Storage area in out building does not meet requirements to be smooth and easily cleanable. Paint concrete, separate from other part of building, cover insulation, and clean floor.

7/9/2009	99-A	Clean Containers should be air dried. Lights in dry storage must be shielded.

3/27/2009	99-A	All food scoops must have a handle and the handle must extend out of the food.

11/25/2008	90-A	Repair hot water at hand wash sink in kitchen. Wipe cloths must be stored in sanitizing solution. Repeat Door to exterior storage area must be closed at all times. Vents over grill should be cleaned. Exterior door must be self-closing.

7/18/2008	88-B	Bare hand contact observed for handling all ready to eat food being prepared at time of inspection. No bare hand contact is allowed with ready to eat food.

3/20/2008	96-A	Employee drinks must have lid and straw and be in a disposable cup.

1/3/2008	96-A	Must have tags for oysters on file for 90 days. Out side storage area only approved for items discussed.

11/5/2007	98	Need test strips for sanitizer.

6/29/2007	97-A	18 Insects, rodents, and animals not present