LUCKY PELICAN BISTRO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout kitchen and prep area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on hotel pans in dish machine area. Employee placed pans to air dry. Corrective Action Taken

Basic - Equipment in poor repair. Observed torn gaskets on walk in cooler and walk in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed approximately 1 inch gap below rear exterior kitchen door.

Basic - Food stored on floor. Observed case of buns on floor in walk in freezer. Employee moved buns. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over shredded cheese in walk in freezer. Employee moved beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 lbs raw oysters in preparation table on front line at 49°F. Employee didn't know how long they had been above 41°F. Observed 3.5 lbs cooked shrimp at 46°F in preparation table on front line, employee didn't know how long they were above 41°F. Observed 2 lbs raw shrimp in preparation cooler in kitchen at 46°F, employee didn't know how long they were above 41°F. Observed 3lbs raw scallops at 47°F in preparation cooler in kitchen, employee didn't know how long they were above 41°F. All items above were discarded. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 lbs raw oysters in preparation table on front line at 49°F. Employee didn't know how long they had been above 41°F. Observed 3.5 lbs cooked shrimp at 46°F in preparation table on front line, employee didn't know how long they were above 41°F. Observed 2 lbs raw shrimp in preparation cooler in kitchen at 46°F, employee didn't know how long they were above 41°F. Observed 3lbs raw scallops at 47°F in preparation cooler in kitchen, employee didn't know how long they were above 41°F. All items above were discarded. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in kitchen.

Basic - Accumulation of debris inside warewashing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on preparation table in waitress area. Employee removed drink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line soiled.

Basic - Single-service articles improperly stored. Coffee filters stored unprotected. Employee placed filters in container. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed debris on walls behind line equipment.