YUM YUM HOT POT

High Priority - Displayed food not properly protected from contamination. Observed cover missing from self serve cooler with clams, raw shrimp, crawfish, cooked mussels. Manager covered Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale.

Basic - Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2024, but account is current

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over lemons in 3-door reach in cooler. Operator moved lemons. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. observed on top of unit.

Basic - Food stored on floor. Observed container of sauce on floor in dry storage area

Basic - Ice scoop handle in contact with ice. observed in ice machine. Employee removed ice scoop.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 10ppm. Manager will set up three compartment sink to sanitize and call for service Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Manager refilled Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the front freezer and the freezer chest in the kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher at 0ppm. Owner is calling for repair. He is also setting up the triple sink until the dishwasher is repaired. Corrective Action Taken

Basic - Food stored on floor. Observed boxes of fish stored on the freezer floor. Owner moved the fish to the shelves. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed napkins stored on the floor in the front of the house.