8: Handsink blocked in walk in cooler /prep room. CA table must be moved that was placed in fromt of handsink
20: Cooked chicken wings at 50F in walk in cooler 1, employee stated he added wings cooked this morning to pan from yesterday this morning. CA educated employee on proper coolong and storage
23: No consumer advisory for oysters. CA explained table tent for seasonal boils and needs to be added to menu if offered
34: No visible thermometer in prep or drawer coolers
37: Boxes of raw oysters stored on the floor in pan in walk in cooler
37: Pans of raw oysters stored nested into each other in walk in cooler 2. Explained that they need to be stored with lids covering pans
37: Raw fish and oysters stored uncovered in walk in cooler 2
49: Backflow preventer for mop sink leaking
53: Ceiling tiles missing in kitchen area
53: Ceiling vents above prep area very dirty with dust
53: Floor behind fryers and grill extremely dirty with grime and build up
57: Post “no smoking” sign/symbol at all entrances and exits
Additional Comments
Answered complaint of vibrio illness for location. During March, April, and May establishment has crawfish boil outside and oysters served inside on Saturdays. Took pictures of shellfish tags and GM emailed copies of receipts.
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
