HNINA'S SEAFOOD

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed fish from over ready to eat crawfish in stand up reach in cooler behind prep table in the middle of kitchen. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Employee tested sanitizer bucket at 200ppm. Employee remade bucket and retested it at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets inside reach in coolers throughout kitchen soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Employee removed fish thawing in hand sink in ware washing area. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to the exit door of kitchen. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Employee removed bowl in bulk container of rice. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee separated personal food from food to be served to the public in stand up reach in cooler behind prep table in the middle of the kitchen. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door of the building.

Basic - No handwashing sign provided at a hand sink used by food employees. Emailed employee a hand wash sign. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents, fryers and the fronts of reach in coolers throughout kitchen soiled with grease and food debris. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 74F cold holding on prep table less than 4hrs per operator. Operator immediatly placed in cooler for temperature recovery Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib on water pipe at entry to kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Hand-sink at right of triple sink blocked by trash can and cart Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in hand-sink at on cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Right side of triple sink

Basic - Bathroom door left open other than during cleaning or maintenance. Both barhroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Operator immediately removed Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. -Floor behind cooking equipment on line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of steam ovens -Hood filters -Shelf/pans undervprep area - sides of fryers - exterior of ice machine -Floor fan

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand-sink on cook line

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 snapper and 4 grouper in reach in cooler. - From follow-up inspection 2025-03-20: Time Extended - From follow-up inspection 2025-05-15: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site - From follow-up inspection 2025-03-20: Time Extended - From follow-up inspection 2025-05-15: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven door. - From follow-up inspection 2025-03-20: Time Extended - From follow-up inspection 2025-05-15: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 snapper and 4 grouper in reach in cooler. - From follow-up inspection 2025-03-20: Time Extended - From follow-up inspection 2025-05-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. - From follow-up inspection 2025-03-20: Time Extended - From follow-up inspection 2025-05-15: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. On cooks line. Operator inverted plates. Corrected On-Site - From follow-up inspection 2025-03-20: Time Extended - From follow-up inspection 2025-05-15: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to triple sink. Added paper towels. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Staff removed cup. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (49F - Cold Holding); less than 4 hours.

Basic - Equipment in poor repair.dishwasher under repair. Manual ware washing in place. Advised operator to contact plan review if removing equipment.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs over shrimp. Manager moved eggs to bottom self. Corrected On-Site - From follow-up inspection 2023-10-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic and butter (115F - Hot Holding). Manager turned up heat. Less than 4 hours. Corrective Action Taken - From follow-up inspection 2023-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cups in sink on the front counter. Staff removed from. Corrected On-Site - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women - From follow-up inspection 2023-10-18: Time Extended