King Claw

Observed food employee touch hat, don gloves, and then proceed to handle food (from Display Cooler). Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. After touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease, wash hands, and don new gloves.

Observed food employee wash hands for less than 20 seconds. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, rinse under clean, running warm water. COS: Had food employee rewash hands in warm water for 20 seconds.

Observed no vomit/fecal response and procedures onsite upon request. Advised PIC a food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed container of cooked red potatoes and cooked corn, cooling on rack at room-temperature. Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: placing the food in shallow pans, using rapid cooling equipment. COS: Had PIC relocate items to WIC for proper cooling.

Observed scoops with handles touching food for bulk food container of salt and bulk food container of sugar. Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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.

Observed multiple seasonings on counter tops stored uncovered when not in use. Also observed boiled eggs, crab legs, and raw shrimp stored in reach in cooler #1 cold holding uncovered. Advised PIC that except when cooling, all items shall be stored covered. Advised PIC to cover all items when not in use.

Observed high temperature dish machine measuring at 144F maximum temperature for sanitization. Advised PIC that a mechanical conveyor belt high temperature dish machine shall have a minimum temperature of 180F for proper sanitization. Advised PIC to utilize the 3rd compartment of the 3-compartment sink and to have dish machine serviced.

Observed sanitization concentration of the sanitizer bucket reading 200 ppm Cl holding multiple wiping cloths. Advised PIC cloths in-use wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC adjusted buckets to 100 ppm.

Observed multiple containers bulk food item containers of peppers, sugar, and flour with bowls be used as scoops. Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Observed multiple chemical CL sanitizer buckets measuring 0 ppm, one with wiping rags inside, or without wiping rag. Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC adjusted buckets to 100 ppm.

Observed mechanical warewash at bar area and main kitchen in need of repair, low temperature (151F) and Low CL chemical concentration (0 ppm). Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule.

Observed multiple gator bites and cooked chicken wings improperly hot-holding at fryer basket below 135F. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: PIC voluntarily discarded gator bites and cooked chicken wings.

Observed facility with inadequate concentration for bleach used in order to respond to vomit/fecal events. Advised PIC a food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CA: Advised PIC to obtain approved bleach in order to properly respond to vomit/fecal response.

Observed pink mold-like substances along food contact surface, white panel of ice machine. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed chemical concentration at warewash at bar area measuring 0 ppm CL, actively in use at time of inspection. Advised PIC Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration shall be within range 50 ppm to 100 ppm. Advised to cease use and have unit repaired. COS: Dishes were moved to 3-compartment sink for wash-rinse-sanitize.

Observed containers of buttermilk ranch and coleslaw prep 1 hour prior sealed tightly covered in reach-in-cooler. Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC remove lids from containers and proper ventilate for proper cooling.

Observed multiple single service cups of house-made buttermilk ranch cold holding in the temperature danger zone above 41 degrees F in the prep top cooler. Also observed cooked corn cold holding in the temperature danger zone above 41 degrees F. stored in the walk-in cooler. Advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC had food employees discard multiple containers of single-service house-made buttermilk ranch and corn.

Observed facility with inadequate concentration for bleach used in order to respond to vomit/fecal events. Advised PIC a food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CA: Advised PIC to obtain approved bleach in order to properly respond to vomit/fecal response.

Upon arrival, observed raw calamari and raw catfish thawing in stagnant water in the 3-compartment sink. Advised PIC on proper thawing methods. COS: PIC had food employee turn on cool, running water for proper thawing methods.

Upon arrival, observed most recent inspection report not posted in public view of facility. Advised PIC that the most recent inspection report shall be posted in public view of facility at all times.

Observed employee touch shirt with gloves and proceeded to don new pair of gloves and prepare food without washing hands. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food and before donning gloves to initiate a task that involves working with food. COS: employee removed gloves and proceeded to wash hands at the designated handwash sink.

Observed food employee wash hands with cold water, without soap at the designated handwash sink. Advised PIC on proper handwash sink. COS: Had food employee rewash hands with warm water and soap at the designated handwash sink.

Observed shellstock tags not in chronological order when requested. Advised PIC identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. COS: PIC place all shellstock tags in chronological order for up to 90 calendar days from the date that is recorded on the tag or label.

Observed TPHC being used for items for snow crabs and steamed corn. Requested procedures/policy for TPHC was not provided during time of inspection. Advised PIC if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. Advised PIC to obtain procedures for using TPHC.

Observed designated handwash not supplied with hand soap. Advised PIC that all designated handwash sinks shall be supplied with hand soap at all times.

Observed multiple food contact surfaces of interior portions of the ice bin lid with excessive black debris in the main kitchen and bar area. Advised PIC that equipment and food contact surfaces, utensils shall be cleaned t any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of interior portion of ice bin lids.

Observed 2022 Food Service Establishment permit posted in public view. Advised PIC that the most current Food Service Establishment permit shall be posted in public view at all times. Advised PIC to obtain 2024 Food Service Establishment permit and post in public view

Observed handsink at warewash area without supplied hand soap. Advised PIC handsink shall be supplied with hand soap at all times.

Observed hat inside of handsink unit at ware-wash area, obstructing handwash sink. Advised PIC handsink shall be accessible at all times. COS: Had PIC remove hat from handsink.

Observed inside of microwave unit at main kitchen area with debris and residues, also observed ice machine white panel with pink-mold like residues. Advised PIC to increase cleaning frequency of units. COS: Had PIC clean-out microwave unit, also discussed to clean ice machine by close of business.

Observed dish machine concentration at bar area measuring 10 ppm. Advised PIC chemical sanitization shall be within adequate range. CA: Cease dish machine use, manually wash-rinse-sanitize until dish machine is within adequate range (50 ppm to 100 ppm).

Observed multiple employee jackets and clothing stored next to restaurant use drink, beverage boxes. Advised PIC employees shall store their personal care items in lockers or other facilities for orderly storage. COS: Had PIC remove jackets and clothing away from restaurant use items.

Observed inspection report dated 1/13/22 displayed in public view, also observed 2022 food-service establishment permit posted. Advised PIC most current inspection report and permit shall be posted in prominent display.

Observed hand sink near 3-compartment sink and hand sink in bar area without supply of hand soap. Advised PIC hand soap shall be supplied of each hand washing station. COS: Had PIC stock hand washing station with soap.

Observed hand sink by walk in cooler obstructed by bar and hand sink by cook line obstructed by gloves, upon arrival. Advised PIC hand washing sinks shall be maintained so that it is accessible at all times. COS: Had PID remove items away from hand washing sinks.

Observed food contact surface of microwave in main kitchen stored with old food debris, ice machine panel in main kitchen and bar area sored clean with black residue, multiple knives, cutting board, and strainer in main kitchen, and soda nozzles in bar area stored as clean. Advised PIC that all food contact surfaces shall be clean to sight and touch.

Observed vitamin B-12 bottle stored above prep top cooler and a bottle of hydrogen peroxide stored above multiple seasoning containers in main kitchen. Advised PIC that all medications and personal items shall be placed in a designated area.

Observed multiple bulk food containers (rice, flour, cornmeal, seasonings, sugar, and salt) unlabeled. Advised PIC that all bulk food containers shall be labeled with common food content.