Sharks Chicken and Fish

Observed the most recent inspection report not posted at lobby or drive-thru window. Advised PIC Food service establishments with drive-thru windows will post the current inspection report and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Advised PIC to post the top 1/3 of the inspection report at the drive-thru window.

Observed reach-in-cooler turned off being used for storage ambient at 70F. Advised PIC ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed employee personal prayer rug stored on bread storage rack. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate prayer rug to designated area.

Observed food employee handle cell phone then proceeded to handle clean dishes. 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 and after engaging in other activities that contaminate the hands. COS: Had food employee wash hands hands at the designated hand wash sink.

Observed multiple food employees wash hands with cold water at the back hand sink. Advised PIC and food employee on proper cleaning procedures. COS: Had food employees wash hands under running warm water.

Observed no paper towels at the front-service hand sink. Advised PIC that all hand sinks shall be supplied with paper towels at all times. Advised PIC to place paper towels at the front-service hand sink.

Observed at the front-service reach in cooler, raw chicken gizzards and raw chicken wings cold holding and stored uncovered. Also observed bulk container of chicken flour, fish flour, and shrimp flour stored with lids open when not in use. Advised PIC that all items shall be covered in order to protect from contamination. COS: PIC placed covers on food items at the front-service reach in cooler and closed bulk containers of chicken flour, fish flour, and shrimp flour.

Observed multiple items (raw tilapia, raw chicken, raw whiting, raw catfish, raw shrimp) in the walk-in cooler cooling tightly covered in the walk-in cooler. Advised PIC that when cooling, items shall be loosely covered or uncovered. COS: Had PIC uncover all items in the walk-in cooler.

Upon arrival, observed the back door of the facility open. Advised PIC that outer openings of the facility shall be protected against pest and rodents by solid, self-closing, tight-fitting doors. COS: PIC closed the back door of the facility.

During time of inspection, observed the most recent inspection report not posted at the drive-thru window. Advised PIC Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Advised PIC to post the top 1/3 of the inspection report at the drive-thru window.

Observed food employee touch pants garment, don gloves and then proceed to prep raw chicken wings at fryer area. Advised PIC

1. 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. COS: Had PIC cease prep, wash hands, and don new gloves.

Observed food employee wash hands in warm water 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, using a cleaning compound in a handwashing sink that is properly equipped. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: Rinse under clean, running warm water. COS: Had PIC rewash hands properly in warm water for 20 seconds.

Observed no paper towels at multiple handsinks. Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels. COS: PIC placed paper towels at handsink.

Observed multiple chemical bottles stored above prep-area for sauces. Advised PIC Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning. COS: Had PIC relocate chemical bottles.

Observed multiple non-food contact surfaces of shelves in need of cleaning. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple absorbent ceiling tiles about walk-in-freezer. Advised PIC Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods

Observed, at the reach in cooler, raw flounder, raw tilapia, raw chicken stored uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed multiple bulk food item containers not labeled at time of inspection. Advised PIC Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. label information shall include: the common name of the food.

Observed multiple bins with debris and residues on non-food contact surface. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple racks in need of cleaning due to rusting, walk-in-cooler area and storage racks. Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed, at the reach in cooler, raw flounder, raw shrimp, raw tilapia, raw catfish, and raw perch stored uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered food items with lids.

Observed, during time of inspection, nonfood contact surfaces of shelving above 3-compartment sink and shelving above prep area holding single service articles with debris. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to clean shelving above 3-compartment sink and shelving above prep area.

Observed flour near storage area and flounder, shrimp, tilapia, chicken legs, and chicken breast in reach in cooler stored uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered food items with plastic wrap and lids.

Upon arrival, observed visible light entry at back door of facility. Advised PIC food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Upon arrival and during time of inspection, observed hot water not available throughout facility. Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Advised to repair hot water demands throughout facility.