Juicy Seafood 168, Inc.

-Observed can-opener in kitchen built-up with debris. CA: PIC removed can-opener for wash, rinse and sanitize. RCA: Equipment to be cleaned at a frequency to prevent accumulation of debris.

Observed ice-scoop and tongs for lemons stored in room temperature water. CA: Had PIC remove scoop and tongs. RCA: Educated PIC on storage of "in-use" utensils. Utensils can be stored in food product with handle facing out or in a clean-dry location.

-Observed wet-stacking of dishes on shelving over three-compartment sink. CA: Had PIC restack to allow for air-drying. RCA: Educated PIC on wash, rinse, sanitize then air drying before stacking.

Build-up of debris on interior of reach-in coolers.
RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed potato salad and coleslaw in reach-in cooler at temperatures above 41F. Food had been prepared several days beforehand. Ambient temperature was noted to be 46F.

COS CA: PIC discarded foods and will not store TCS foods in cooler until repaired. For safety TCS foods shall be held at 41F or below.

Observed mildew-like substance on interior of prep-top cooler. Observed accumulation on racks in walk-in cooler.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee items stored next to and in contact with foods for guests.

RCA: Employees shall store personal belongings in designated areas to prevent contamination of guest foods/articles.

Observed employee items stored next to and in contact with foods for guests.

RCA: Employees shall store personal belongings in designated areas to prevent contamination of guest foods/articles.

Observed scoop in bulk flour, with handle broken off. PIC discarded. Educated on proper storage of utensils (and in good repair). 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).