DUCKANOO CARIBBEAN RESTAURANT & LOUNGE

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food permit fees not paid. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised submitting payment by due date listed on NOV to remain in compliance.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service permit not posted during time of inspection. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised to post permit in a visible location for public view.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed Person in Charge (PIC) not present during time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated PIC must be present at all times during operation to ensure compliance with food safety regulations.

Food separated and protected — Inspector Note: Observed raw beef and raw turkey bacon stored adjacent to uncovered cooked shrimp in prep top, CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: PIC relocated cooked shrimp and properly covered all food items.