The Dancing Lobster

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no permit in view of the public. Must have valid permit in view of the public at all times.

Certified Food Protection Manager — Inspector Note: Observed no certified food manager certification on site. Must have valid certified food manager certification in view of the public.

Food stored covered — Inspector Note: Observed food stored uncovered in reach in cooler across from cooktop, as well as deep freezer in room with 3 compartment sink. Must stored food covered when not actively cooling.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility operating without a valid food service permit. Corrective action - PIC advised to obtain and display a valid food service permit. Post the permit in a location in the food service establishment that is conspicuous to consumers

Single-use/single-service articles: properly stored, used — Inspector Note: Observed food items (cooked noodles, cut vegetables) stored in plastic grocery bags within the reach-in cooler and walk-in cooler. Corrective action - PIC advised to obtain food grade containers for all food items stored within the facility. Observed single-service spoon stored in Cajun sauce container in reach-in cooler for dispensing. Corrective action - PIC advised to use durable, washable dispensing utensils. Single-service and single-use articles may not be reused.

Nonfood-contact surfaces clean — Inspector Note: Observed food crumbs and grease build up on shelving units in main kitchen. Corrective action - PIC advised to perform detailed cleaning in kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food splatter on walls near preptop cooler. Observed metal paneling peeling from wall in warewashing area. Observed pooled liquid and food debris on the floors of the walk-in coolers. Corrective action - PIC advised to perform detailed cleaning and make repairs as necessary to maintain facility. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Physical facilities installed, maintained, and clean — Inspector Note: Observed shelving attached to raw wood on wall near warewashing area. Corrective action - PIC advised to render all wall surfaces smooth and easily cleanable. Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

Food stored covered — Inspector Note: Observed food items stored uncovered in the reach-in freezer (egg rolls, hush puppies), reach-in coolers (cooked noodles), and on prep surfaces near cooking equipment (containers of cooking oil). Corrective action - PIC advised to keep foods covered during storage. 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 ready-to-eat foods held in cold holding without proper date marking. Corrective action - PIC advised to label foods being held more than 24 hours with the preparation and discard dates. 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.