Old National Seafood DBA L& C Seafood Inc.

Food properly labeled; original container — Inspector Note: Observed Food items in storage containers (squeeze bottles and large container of foods (flours and Rice) were not identified with the common name of the food item . Or missed labeled with a different food item inside container. CA: shall correctly label food contains. And label all squeeze bottles.

In-use utensils: properly stored — Inspector Note: Observed In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean equipment (Large bowls) stored on floor. Employee moved the Bowls off floor in back storage area. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use articles (cups and oyster containers) are being reused to store rice, hush puppy mixture. And cups being used as food scoop. COS: Employee discarded rice, hush puppy mix and the cups being used as food scoops. 511-6-1.05(10)(f) - Prohibitions; Single Service and Single Use Articles (C) 1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: (i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vii) Under open stairwells. (viii) Under other sources of contamination 2. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.

Single-use/single-service articles: properly stored, used — Inspector Note: single service articles (To Go plates and bowls) are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used. Single service plates and bowl are not protected from contamination in the back hallway. COS: Must protect the food contact surfaces of the plates and bowls. COS: Discarded exposed plates and bowls. 511-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C) (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Food stored covered — Inspector Note: Observed uncovered food in walk in cooler, freezer and reach in freezer. CA: All foods shall be covered inside all holding units. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper date marking and disposition — Inspector Note: Observed processed ready-to-eat, potentially hazardous food (white rice) held more than 24 hours not properly date marked after opening. CA: All left over cooked foods shall be marked with the date of preperation or discard date. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf