AMICIA'S CREOLE CUISINE

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:1.In the food with their handles above the top of the food and and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. At the time of inspection, multiple utensils without handles were observed in direct contact with food items that are not time/temperature control for safety foods (TCS)(rice, flour, sugar ) and two utensils with handles were observed with handles in direct contact with other TCS foods. Person in charge was advised to provide dispensing utensils with handles and store with handles above to prevent cross contamination. Send picture to inspector via email by 8/31/26.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. At the time of inspection storage shelves and areas under food prep tables were observed with an accumulation of dust and old food residue.Person in Charge was advised to clean said areas and develop a cleaning schedule to avoid accumulation. Send pictures to inspector by 8/31/26 via email.

Plumbing installed; proper backflow devices — Inspector Note: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. At the time of inspection liquid waste was observed leaking from indirect waste line into plastic container placed under said waste line for three compartment sink in kitchen. person in Charge was advised to have leak repaired by licensed plumber and send invoice to inspector via email by 8/31/26.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. At the time of inspection hand wash sink in kitchen was observed blocked with two personal use bottles of water placed directly into said sink and one open folding chair placed in front of said sink. Corrected on Site: person in charge removed said items from hand wash sink. Person in Charge was advised to keep sink unobstructed at all times to encourage hand washing by food workers.

Food separated and protected — Inspector Note: Observed raw beef stored next to raw chicken and raw fish stored next to cooked turkey in the main kitchen. 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 rearranged food items to ensure proper separation and prevent cross-contamination.