THE DOCKS STOCK ISLAND Inspection – January 17, 2024

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (61F – Cooling); butter (48*F – Cold Holding); ceviche (48*F – Cold Holding); cut tomatoes (46*F – Cold Holding) all items were put on ice and as per the owner were out of temp under 4 hourscalamari was transferred to walk-in cooler.m **Corrective Action Taken**

Corrective Action Taken

Intermediate 5

#7Intermediate31A-11-4

Intermediate – Bar Hand-wash sink used for purposes other than handwashing. Observed Strainers in handwash sinks at the bar

#8Intermediate01C-05-4

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

#9Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

#10Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

#11Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic 5

#1Basic21-05-5

Basic – Cloth used as a food-contact surface. Terry cloth towel cover pasta **Corrected On-Site**

Corrected On-Site

#2Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician was called and unit was iced down. **Corrective Action Taken**

Corrective Action Taken

#3Basic08B-42-4

Basic – Food stored outside. Chest freezer stored outside under cover.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler on the end of cookline

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner.

Florida Food Watch