MARIETTA CRAWFISH & SEAFOOD

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up on pan stored on top of flat top and along side panel of flat top in main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed thick black accumulations along interior of ice machine in front food service area by register. CA: Clean/sanitize ice machine; maintain equipment food-contact surfaces and utensils clean to sight and touch. COS: PIC emptied ice machine and staff cleaned interior during inspections

Washing fruits and vegetables — Inspector Note: Observed employee washing raw shrimp in vegetable prep sink in main kitchen. C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Shrimp removed; sink cleaned and sanitized.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed pungent odor and accumulations/residue along floors, fan grates, and walls of WIC in main kitchen. 2. Observed shelves inside RICs in main kitchen soiled with black build-up. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Certified Food Protection Manager — Inspector Note: Observed expired CFSM certification for food manager posted in main kitchen of facility. C/A: 1. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. *PIC has enrolled in CFSM course for this month. PIC must email certification to EHS within 30-days.*

Toxic substances properly identified, stored, used — Inspector Note: 1. Observed sanitizer spray bottle stored above box of single use container lids on shelf in main kitchen. 2. Observed bulk container of mayo stored below glass cleaner and WD-40 on shelf in main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: All stored properly.

Toxic substances properly identified, stored, used — Inspector Note: Observed Alevee medication stored on prep table above several RTE food in main kitchen. C/A: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. COS: Medication stored properly.