8: Sink next to pasta cold holding table is a prep sink but i observed employee washing his hands at sink.
20: Seafood cold holding table is not maintaining a temperature of 41 degrees or below.
21: Crawfish etouffee and dirty rice was cooked on yesterday but did not have a date marked. Chef put date mark stickers on food container.
31: Person in charge stated that the broccoli has be cooling forabout 15-20 minutes. Once it finish boiling they put broccoli on ice fir 10-15 minutes. Then they place at cold holding table on the serving line. Broccoli temperature is 54 degrees F currently. Person in charge did not get a temperature of broccoli to make sure it was cooled enough before placing broccoli at cold holding table.
33: Container of raw chopped chicken submerged in water is sitting at 3 compartment sink thawing.
35: Unlabeled containers of pasta sauces and crawfish etouffee
37: Open bag of sugar on shelf. Please place sugar in container with lid
38: I observed employees prepping food with no hair restraints.
39: Wiping cloths sitting on counter. Please remove
41: Plastic to go bowl is stored inside soy sauce container. Please remove.
52: I observed Dumpster open when i first arrived on site.
Additional Comments
Establishment stopped cooking when i arrived.
Please make sure asterisk(*) symbol is on menu next to all foods that may be prepared undercook or raw.
Shell stock tags MUST be in chronological order. Shell stock tags are to be held for 90 days.
Do not store sanitizer bucket on floor or next to food/ food products. Please keep wiping cloths inside sanitizer bucket
Owner called mechanic to repair seafood cold holding table during routine inspection. Cold holding table was repaired during inspection. Seafood Cold holding table temperature is 36 degrees F after if was repaired
When cooling you may keep food completely uncovered when its on a cooing rack to shelf that covers food. Otherwise food must be partially covered to allow food to vent. This establishment has a 3 tear rack that they cool food on.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
