Crab Du Jour Savannah LLC

Observed multiple boxes of chicken on the floor in the walk-in freezer.

COS: PIC had staff members move food items 6 inches off the floor. CA: During storage and display, all food items shall be 6 inches off the floor.

Observed plastic drinking glasses stored in reach-in storage in bar area to still be wet.

COS: PIC had staff members wash, rinse and sanitize glasses that were still wet. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed oysters in walk-in cooler to not have required shell fish stock tags.

COS CA: PIC attached respective shell stock tags to oysters. Molluscan shellfish tags shall remain attached to the container in which the shell stock are received in until the container is empty.

RCA: PIC to write date on oyster tag once container of oyster has been completed. PIC to ensure cards are in order by date.

Observed no paper towels present at multiple handwashing stations.

COS CA: PIC placed paper towels adjacent to the respective handwashing stations. Each handwashing sink or group of adjacent handwashing sinks shall be provided with, individual, disposable towels. A continuous towel system that supplies the user with a clean towel. A heated-air hand drying device. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed multiple cell phones located in main food prep area.

COS CA: PIC removed cell phones and moved them to the designated employee areas. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed reach-in cooler with TCS dressings inside at temperatures above 41F.

COS CA: PIC discarded dressing, will not used unit until repaired. For safety, TCS foods shall be held at 41F or below.

Observed fried rice in a crock at temperatures under 135F.

COS CA: PIC discarded rice, hot holding temperatures shall be held at 135F or above.

Observed 3 handwashing sinks without hot water available due to handles being stripped.

RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed multiple handwashing sinks without hand drying methods available.

COS CA: PIC was able to obtain paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels.

Improper separation of raw meats. Pork chops stored next to and over fish in the prep cooler. In top of prep cooler, chicken stored in front and back of prep cooler with fish stored in the middle. In walk-in cooler, raw scallops, oysters and frog legs stored next to and over RTE items. Pre-cooked sausage stored next to raw fish.
PIC rearranged raw product to where is follows the flow storage of food based on cook temperature.

-Observed multiple drinks stored over prep areas and food product. Bottles of water and drink without lid. Educated PIC on having employees maintain their drinks in designated areas. Drinks must have lid and straw and be stored under and below food product, single service items and clean dishes. Drinks cannot be stored over or on prep areas.

Multiple items in facility not stored with common name of food (condiment bottles, pans without labels for salad items, seafood items etc.). Educated PIC on maintaining food product with common name of food. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food

No visible methods of cooling (no ice or time control) for corn and red potatoes. Educated PIC on different options for cooling methods. Items placed on ice, ice wand, smaller portions etc. Also, need some method of time control (labeling, marking time).

-Improper storage of "in-use" utensils. Rice scoop stored in room temperature water. Bowl without handle in bulk dry goods (flour). Cooking pot stored in prep cooler on top of multiple food products (not stored in food product with handle facing out). Educated PIC on proper storage of "in-use" utensils.

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).

-Observed employee beverages (x 2) without lid and straw stored over prep areas. Educated PIC on proper storage of employee beverages. Drinks must have lid and straw and be stored under and away from food product, single service items and clean dishes. Drinks cannot be stored over or on prep areas.

Observed food stored uncovered (crab cakes, butter, lemon, chives, hush puppies etc.) in multiple refrigeration units. PIC covered affected items. Educated PIC on maintaining food protected with appropriate cover from over-head contamination.

-Observed raw fish (whiting) stored in standing water. Educated PIC on thawing frozen items under running water. PIC removed standing water and allowed for fish to thaw under running water.511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);