Ocean Seafood & Chicken

Observed food employee wash hands for less than 20 seconds at the designated hand sink in the main kitchen. Also observed the same food employee wash hands in cold water in the main kitchen's hand sink. Discussed proper cleaning procedures with the PIC and food employee. COS: PIC had food employee rewash hands with warm water and for at least 20 seconds.

Observed multiple TCS foods (raw catfish nugget, raw shrimp, raw chicken gizzard, raw chicken breast) in the main kitchen's RIC #1 cold holding in the temperature danger zone above 41 degrees F. for less than 4 hours. TCS foods shall cold hold at 41 degrees F or below. COS: PIC voluntarily discarded catfish nuggets and placed raw chicken gizzards, raw chicken breast, and raw shrimp in the WIC for proper cooling.

Observed raw perch thawing in the 3rd compartment of the 3-compartment sink in water that is 80 degrees F. Discussed proper thawing methods with the PIC: hat maintains the food temperature at 41°F (5°C) or less or under running water at 70 degrees F or less with food completely submerged. Stated to PIC to decrease water temperature for thawing or to place raw perch in the WIC for proper cooling.

Observed RIC #1 in the main kitchen with an ambient temperature of 54 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Stated to PIC to have units repaired.

Observed nonfood contact surfaces of the interior of the WIF with excessive debris and residue. Also observed ice scoop inside of the ice machine stored as clean with staining. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces of equipment.

Observed no food allergy awareness training. Advised PIC employees are properly trained in food safety, including food allergy awareness as it relates to their assigned duties. Advised PIC to obtain allergy awareness training, train employees, and provide to the Health Authority, upon request.

Observed backdoor of facility propped-open and front-entry door in need of weather strip visible light entry. Advised PIC outer openings of food service establishment shall be protected against entry of insects and rodents by filling or closing holes and other gaps, tight-fitting doors.

Observed nonfood contact surface of the flooring of the interior of the WIC with residue and debris. Also observed nonfood contact surface of the interior of RIF 1 in the main kitchen with debris, observed nonfood contact surface of handle of ice scoop stored as clean with staining. Advised PIC nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces of equipment.

Observed shoes stored on rack with multiple vegetable oil and water bottle stored on top of box storing single-service cup lids. Advised PIC lockers or other suitable facilities shall be used for the orderly storage of possessions. COS: PIC relocated items.

Observed handsink in men's restroom reaching 90F (not meeting 100F minimum). Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed whole catfish thawing in stagnant water. Advised PIC thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: at a water temperature of 70°F (21°C) or below. COS: Had PIC place in running water.

Observed visible light entry at front-door of facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.

Observed food employee wash hands for less than 20 seconds. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. COS: Had food employee properly handwash for 20 seconds.

Upon Arrival, observed multiple damp wiping clothes stored on counter. Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC relocated clothes to sanitizer bucket.

Observed jacket stored directly next to paper products, also observed cell phone onto on reach-in-cooler. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: PIC relocated items to designated area.

Observed active leak at the 4-compartment sink (near the nozzle). Advised PIC a plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.

Upon Arrival, Observed no paper towels at handsink. Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels. COS: Had PIC place paper towels at handsink.

Observed Raw Fish and Raw Chicken thawing in stagnant water at the 4-compartment sink. Advised PIC time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: at a water temperature of 70°F (21°C) or below. COS: Had PIC move raw fish and raw chicken under refrigeration for proper cooling.

Observed multiple TCS food items (whole catfish, flounder, red snapper, chicken tenders, chicken breast, chicken leg. jumbo fish, scallop, chicken gizzards, whiting, and raw shrimp, coleslaw) stored in the reach in cooler with temperatures above 41 degrees F. overnight. Advised PIC food items shall be cold held at 41 degrees F. and below. COS: Had PIC discard out of temperature items.

Observed multiple item (raw chicken and raw shrimp) cooling in the walk-in cooler longer than 6 hours not at 41 degrees F. or below. Advised PIC that when cooling, items shall reach a maximum temperature of 70 degrees F. withing the first 2 hours and then 41 degrees F. within the remaining 4 hours. COS: Had PIC discard improperly cooled items.

Observed interior of ice machine, food contact surface with black and pink mold-like substance. Advised PIC food contact surfaces of ice machine shall be cleaned at a frequency necessary as referenced by manufacturer.

Observed handwash sink obstructed and stored inside handwash sink by metal scrubber at the front prep area. Also observed handwash sink at the 3-compartment area obstructed by mop and mop bucket. Advised PIC, handwash sinks shall be accessible and may not be used for other means other than handwashing. COS: Had PIC remove metal scrubber and mop and mop bucket.

Observed multiple containers of raw chicken (3) and raw shrimp (2) cooling in the walk-in cooler, tightly covered. Advised PIC that when cooling, cooling shall be done rapidly and loosely covered under refrigeration.

Observed the most recent inspection report not posted at the drive-thru window. Advised PIC that the top 1/3 of the inspection report shall be posted at the drive thru at all times.

Observed reach in cooler at the front food service with an ambient temperature of 51 degrees F. Advised PIC that all equipment shall be maintained in good repair. Advised PIC to have reach in cooler serviced.

Observed handsink at warewashing area obstructed by mop bucket. Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Had Pic move mopsink away from handsink.

Observed no procedures or materials for vomit/fecal events. Advised PIC to obtain material. COS: Provided procedure for facility.

Observed no hot water at the time of inspection at handsink in warewash area and food prep areas. Advised PIC The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.

Upon Arrival, observed shrimp, chicken, perch thawing in stagnant water at the 3-compartment area. Advised PIC time/temperature control for safety food shall be thawed: Completely submerged under running water. COS: Had PIC thaw TCS food items under running water.

Upon arrival, observed scrubber obstructing the handwash sink by drive thru window. Advised PIC that the sink shall be maintained so it is easily accessible at all times. COS: PIC removed scrubber from handwash sink.

Observed multiple sauce bottles and bulk containers not labeled with original content. Advised to label all sauce bottles and bulk contains with ingredients removed from its original container.

Observed raw chicken stored directly next to raw beef in walk in cooler. Also observed coleslaw directly next to raw fish in walk in cooler. Advised PIC that all raw and ready to eat TCS foods shall be stored by final internal cook temperature. COS: PIC rearrange items according to final internal cook temperature.

Observed no procedures or materials for vomit/fecal events. Advised PIC to obtain material. COS: Provided procedure for facility.

Observed multiple items (raw tilapia, raw catfish nuggets, raw scallops, raw shrimp, raw catfish) and other items stored uncovered in the RIC. Advised PIC that all foods shall be stored covered to prevent contamination. COS: PIC had food employee cover all items.

Upon arrival, observed raw chicken wings thawing in stagnant water at meat prep sink. Advised PIC on proper thawing methods. COS: PIC had food employee run water (64 degrees F) on chicken wings at prep sink.