TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Raw
|
45.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Raw Shrimp
|
52.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Beef, Raw Beef
|
52.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Raw Shrimp
|
46.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, Pooled
|
56.0 ° F
|
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Cooked
|
49.0 ° F
|
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Fried
|
63.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Ambient,
|
40.0 ° F
|
Cold Holding, Front Food Service, Reach In Cooler, Crab Ragoon,
|
55.0 ° F
|
Cold Holding, Front Food Service, Reach In Cooler, Chicken, Fried
|
51.0 ° F
|
|
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
1-2A
|
Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Observed PIC/manager failed to actively demonstrate managerial control. CA: Additional training. Repeat Violation.
|
2-1B
|
Violation of Code: [511-6-1.03(5)(b)]
Observed employee improperly washing hands. Observed employee turn off water without using the appropriate hand drying provision.You must turn off hand sink with paper towel. New Violation.
|
4-2B
|
Observed failure to provide sanitizing solution at criteria set by the food code. Observed sanitizing bucket at 0 ppm. Corrected On-Site. Repeat Violation.
|
6-1A
|
Violation of Code: [511-6-1.04(6)(f)]
Observed failure to cold hold PHF at 41 degrees F and below. Crab ragoon, fried chicken, pooled eggs, raw shrimp, raw beef, cooked chicken, raw chicken. CA: Discarded food items, and created ice baths. New Violation.
|
6-1D
|
Violation of Code: [511-6-1.04(6)(i)]
Observed failure to provide written procedures for all food items on a time log. Repeat Violation.
|
11C
|
Violation of Code: [511-6-1.04(6)(c)]
Observed chicken and beef thawing on prep table in the main kitchen. CA: food placed in WIC. Thawing must occur with an approved thawing method ( microwaving, store in the refrigeration unit, or under temperature appropriate water. Corrected On-Site. New Violation.
|
12C
|
Violation of Code: [511-6-1.04(4)(m)]
Observed wet cloths stored under cutting board, and not in sanitizing solution. Corrected On-Site. New Violation.
|
14A
|
Violation of Code: [511-6-1.04(4)(k)]
Observed rice scoop stored in standing water. (RT) Corrected On-Site. New Violation.
|
15A
|
Violation of Code: [511-6-1.05(6)(c)]
Observed black residential unit in the main kitchen. ALL appliances must be commercial grade. New Violation.
|
15B
|
Observed failure to provide QAC test strips for sanitizing solution in sanitizing bucket. Repeat Violation.
|
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Remarks
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This is the first court ordered inspection since court in February 2017. The facility was asked to voluntarily close, and declined. A legal notice was provided to the PIC to correct all violations within 10 days.
Verbal Advisements:
STORE ALL SINGLE USE ITEMS IN PLASTIC SLEEVES TO PROTECT FROM CONTAMINATION DATE MARK ALL FOOD ITEMS STORED OVER 24 HOURS **************
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