Black Pearl

Shrimp was measured at 9°C in the ice bath in bar area. Insufficient ice was present to fully immerse the container. The operator was instructed to add additional ice to ensure complete immersion and maintain the required temperature.

Shrimp was observed thawing in the food prep sink in standing water. The operator was instructed to thaw seafood under cold running water or in the cooler to ensure proper and safe thawing.

No paper towels were observed in staff washroom. Operator was instructed to restock the supplies to ensure proper hand hygiene practices.

Oyster bowls were found in unsatisfactory condition. The operator indicated that new bowls are onsite and will be used to replace the damaged ones.