PHENOMENAL SEAFOOD

Observed several TCS foods cold holding at 41F and above in main kitchen (see asterisks).

C/A: All TCS foods cold held must be maintained at 41F and below.

COS: Cheese cakes discarded. All other other foods out of temperature less than 2-hours per PIC; foods rapidly cooled with ice and in coolers during inspection- see temperature section.

Observed gumbo and red potatoes hot holding at below 135F in warmer and on steamtable in main kitchen.

C/A: All TCS foods hot held must be maintained at 135F and above.

COS: Food discarded.

1. Observed black accumulations along interior of ice machine in prep area of bar area.
2. Observed black accumulation along drink machine nozzle in prep area of bar.
3. Observed thick black accumulation inside drink guns(2) at bar.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed employees wearing bracelets prepping food in main kitchen. C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Employees removed jewelry.

Observed employee in kitchen preparing and handling food with unrestrained hair.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS: Employees put in hair nets.

Observed no test strips to verify QAC sanitizing solution concentration in main kitchen.

C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

1. Observed black accumulations along interior of ice machine in bar area.
2. Observed soiled knives stored for use along soiled knife holder in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All areas cleaned and sanitized.

Observed several RTE foods (Sliced American cheese, sliced tomatoes, diced tomatoes, cut iceberg, sour cream, etc.) stored in coolers in main kitchen not labeled with date of expiration/prep dates.

C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: All items date marked.

Observed non-current CDPH inspection report (score:96) posted along bar wall of facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed bowls without handles stored in several foods (potato salad, coleslaw, bulk dry food items) throughout main kitchen.

C/A: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).

COS: Utensils removed.

Observed gaskets in disrepair along RIC in bar storage area and along prep top freezer 1 in main kitchen.

C/A: Repair gaskets; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

1. Observed floor in WIF in main kitchen soiled with accumulated food debris and spillage.
2. Observed soiled gaskets and shelving inside several coolers and freezers in main kitchen.
3. Observed accumulated ice and food debris along base of deep freezer in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed raw salmon stored above cooked/RTE foods in WIC; observed several bags of raw oysters stored below raw chicken and ground beef.

C/A: Store RTE food/cooked food above all raw foods, store raw chicken and ground beef below all raw seafood/fish to prevent cross contamination.

COS: All food rearranged.

Observed raw chicken being prepped in vegetable prep sink in main kitchen.

C/A: Remove chicken and sanitize sink; raw fruits and vegetables shall be thoroughly washed in water in a sink designated for that purpose only.

COS: Sink sanitized.

Observed multiple containers of fries, mozerella sticks, and hushpuppies stored uncovered in the rerach-in freezer in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibilty of contamination. COS: Items covered.