THE SALTY PELICAN

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler grooved and not smooth and easily cleanable.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee exit MFDV then return and don gloves and begin touching bread without first washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Live, small flying insects found 1 live fly on Mfdv. Fly did not land on food or food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler near three-compartment sink at 2:15pm. Operator placed items in reach-in freezer and in ice baths. Rechecked temps a. egg yolks (54f - Cold Holding); 48f b. cut lettuce (48F - Cold Holding) 41f c. crawfish tails (48F - Cold Holding); 46f d. raw squid (48F - Cold Holding) 48f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both cutting boards on reach-in coolers are soiled with food debris between cracks.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Corrected On-Site

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Food stored on floor. Five gallons of cooking oil stored on floor near takeout window.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.

Basic - Reach-in cooler interior have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use on top of cutting board on reach-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen calamari thawing in three-compartment sink without running cold water or under refrigeration. Operator placed item under running cold water. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and smoked salmon not identified as raw or undercooked on menu Gem printed new menus during inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went into main kitchen and retrieved quat sanitizer Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in salt container

Basic - Insect control device installed over food preparation area.