SHAKING CRAWFISH

Approved thawing methods used — Inspector Note: Observed a container of frozen shrimp thawing in stagnant water. COS: Relocated to prep top cooler to thaw under refrigeration. CA: Except as specified in paragraph 4 of this subsection, 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.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boiled crab stored in 1 compartment of the 3 compartment sink. COS: Cooked crab removed of 3 compartment sink.CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed gaskets of all cooler in main kitchen in disrepair. CA Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal employee belongings stored above and/or next boxes of single-use/single service items or food service establishment use.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food worker enter main kitchen through back entrance, remove gloves and wash hands in three compartment sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Contamination prevented during food preparation, storage, display — Inspector Note: Food Storage. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location;(ii) Where it is not exposed to splash, dust, or other contamination; and(iii) At least 6 inches (15 cm) above the floor. Observed bottles of drinks and single use items stored directly on staircase leading to upper area storage room and single service items stored directly on floor in upper area food and non food storage area.PIC advised to store all food and non food items at least six inches above floor.

Washing fruits and vegetables — Inspector Note: Washing Fruits and Vegetables. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, 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. Observed food worker washing Chopped lettuce at three compartment sink and not at the Vegetable wash sink. PIC advised on the potential for cross contamination of vegetables.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed Food storage shelves lined with wet cardboard. PIC advised to line said shelves with non absorbent liners.

Adequate handwashing facilities supplied & accessible — Inspector Note: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Observed hand wash sink in main kitchen without paper towels. COS: Food worker replenished the paper towel dispenser.

Adequate handwashing facilities supplied & accessible — Inspector Note: Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Observed food worker washing hands in three compartment sink and not at hand wash sink. COS: Food worker re washed hands at the hand wash sink .