OUTCAST SEAFOOD

Intermediate - Equipment drain line draining into handwash sink near 3 compartment sink.

Basic - Cloth used as a food-contact surface under tea urns at bar area. Employee removed cloth. Corrected On-Site

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Broken floor tile near kitchen exit door. Repeat Violation

Basic - Stored food not covered. Snow crab legs stored in upright freezer un covered. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 113F ( 2:00-3:40). Chef discarded rice instead of reheating. Corrected On-Site Repeat Violation

Basic - 2 Soiled dry wiping cloths in use on cutting board on make line. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles at back door near threshold. Repeat Violation

Basic - Stored food not covered. Snow crab stored in upright freezer un covered.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand wash sink on cook line. Employee removed trash can from sink area. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floors not maintained smooth and durable. Cover to grease trap was replaced by wood grate below floor tile level in front of 3 compartment sink.

Basic - Soiled dry wiping cloths in use at make bar cutting boards in cook kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sinks blocked with trash can. Owner removed trash cans from in front of sinks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in sink in kitchen. Owner removed pitcher from sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact table next to Saran Wrap and stored cutting boards. Employee removed drink and sanitized area. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. Soap and sanitizer were set up in 3 compartment sink with out a rinse step. Owner had employee set up sink with a rinse step. Corrective Action Taken

Basic - Exterior door has a gap on both sides that opens to the outside.

Basic - Floor tiles missing and/or in disrepair near grease trap on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked sausage and cooked crawfish. Operator rearranged at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked red beans 58F, operators states red beans were siting out recently, less than 2 hours ago, moved to freezer at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 114F, less than 1 hour. Operator filled out Time as a Public Health Control form and marked time. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water line under hand wash sink.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in over charge zone.