3-203.12; Priority Foundation; Facility was unaware that the shellstock tags for the oysters that are received frozen must remain with the attached oysters...Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: Discussion had with PIC about keeping and maintaining these tags from today onward.
0.0
15.
3-302.11; Priority; Raw shrimp for gumbo was stored above a covered bowl of washed and cut lettuce in the walk-in cooler. A pan of raw porkchops was stored above unwashed produce...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods, unwashed produce, and arranged according to final cook temperatures. CDI: Product rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One large container of sour cream was sitting at room temp near the woks as a sauce ingredient...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Discussion had about keeping the sour cream cold (like on an ice bath) or on TPHC. Container moved to the cooler.
1.5
25.
3-603.11; Priority Foundation; The reminder statement does not read exactly as it is written in the Food Code...The Reminder shall read one of three ways:
(1) Regarding the safety of these items, written information is available upon request;
(2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or
(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
VR: REHS will verify with the facility about how the statement will be displayed by 2024.05.02.
Facility may use brochures, menu advisories, label statements, table tents, placards, or other effective written means.
0.0
28.
7-102.11; Priority Foundation; A bottle of diluted lime scale remover was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.
0.0
39.
3-305.11; Core; Multiple crates of eggs were stored on the floor of the walk-in cooler...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. CDI: Food relocated to the shelf.
1.0
41.
3-304.14; Core; One quat sanitizing cloth bucket on the hot line measured 0-100 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Bucket remade.
0.5
43.
3-304.12; Core; The ice bucket doesn't fully drain unless tilted and the water is causing the bucket to rust/discolor while the scoops sit inside...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods. Replace this bucket with one that drains and is not rusting.
0.0
47.
4-205.10; Core; A slow cooker labeled "for household use only" is being used to hot hold eggs on the counter. A beverage cooler that states "for bottled beverages only" is being used to hold TCS food cold...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's instructions, certified/classified for sanitation by an ANSI-accredited program, or meet parts 4-1 and 4-2 of the food code. Obtain equipment that is commercial grade and meet the sanitation standards for holding food.
3-501.16(A)(1) ; Priority; Eggs were found holding at 127F in a hot holding unit. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Eggs were reheated as needed an hot holding equipment temperature setting was increased.
1.5
37.
3-302.12; Core; Several large containers of white food ingredients were found with no label on their containers. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
40.
2-303.11; Core; Food employee on the main cook line was wearing a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Repeat; Wet wiping cloth was found being stored on a preparation surface. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
48.
4-302.14; Priority Foundation; Quat sanitizer test strips were not available for the quat sanitizer being used. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Owner purchased test strips during the inspection.
0.5
54.
5-501.114; Core; Outdoor receptacle is not equipped with a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.16; Core; Mops were found with their cleaning surfaces against the wall and/or left in the mop bucket. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
2-301.12; Employee was observed turning handwashing sink off with bare hands after finishing the handwashing procedure. After washing hands, employees shall use a barrier such as paper towels to turn off the handwashing sink in order to prevent recontamination of the hands. CDI- Employees were educated.
0.0
15.
3-302.11; Priority; Raw lobster and raw shrimp were being held above ready to eat items in the reach in cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food items. CDI- Food was rearranged as needed.
1.5
41.
3-304.14; Core; Wet wiping cloth was found being stored on a preparation surface. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; Scoop was found being stored inside of a food container with the handle directly touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food product in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Several forks and knives were found being stored with their food/mouth contact portions facing upward. Clean utensils and equipment shall be stored inverted or covered to prevent potential contamination. Store utensils face down.
0.5
51.
5-205.15; Prep sink piping is leaking and there is a bucket catching water underneath. Plumbing systems shall be maintained in a state of good repair. Address leak issue.
