D'JUAN'S CATFISH

OBSERVED HEAVY CREAM COLD HOLDING AT 59F ON PREP COUNTER IN MAIN KITCHEN. OBSERVED CATFISH THAWING/COLD HOLDING ABOVE 41F IN PREP SINK IN MAIN KITCHEN. OBSERVED FETTUCCINE PASTA COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED SHRIMP COLD HOLDING ABOVE 41F IN PREP TOP COOLER #2 IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED.

OBSERVED MULTIPLE TCS FOOD ITEMS WITH TIME AND DATE STAMPS ON THEM INDICATING THE INTENTION OF TPHC WITH A 4 HOUR HOLD TIME WITH NO WRITTEN AND APROVED PROCEDURES. SOME TIME AND DATE STAMPS WERE ALSO DATED FOR MORE THAN ONE DAY (ex. PREP 7/31 DISCARD 8/3) C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature co.

OBSERVED WIPING CLOTHS STORED IN QUAT SOLUTIONS MAINTAINED ABOVE 500PPM IN ALL BUCKETS FOR FOOD CONTACT SURFACES AS WELL AS WIPING DOWN TABLES IN BETWEEN CUSTOMER SEATING C/A: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions COS: SOLUTIONS DILUTED TO 200PPM-400PPM.

OBSERVED CUT JALAPENOS STORED ON PREP TABLE UNCOVERED IN MAIN KITCHEN. OBSERVED RAW DICED CHICKEN AND CONTAINERS OF FETTUCCINE & SHELL PASTA UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CONTAINER OF SEASONING STORED UNCOVERED ON LOWER SHELF UNDER STEAM TABLE IN MAIN KITCHEN. OBSERVED BREAD-CRUMBS STORED UNCOVERED ON PREP TOP COOLER IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: LIDS PLACED ON FOOD CONTAINERS.

OBSERVED RAW CATFISH THAWING UNDER RUNNING WATER AT 74F; SOME PIECES HAD REACHED +50F. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduce.