JUICY CRAB

Observed raw tilapia and raw whiting thawing/defrosting in room temperature inside sink of main kitchen. time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water:

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

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

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

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: Foods were put to thaw under cold running water. CA:

Observed door to outside propped open for long period of time inside main kitchen. No deliveries were made of time of inspection.

CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodent.

COS: Door closed.

Observed water pipe underneath dish machine in disrepair.

CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed water pipe underneath dish machine in disrepair.

CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed fryers and stove equipment and coolers with splash on the sides and excessive buildup of grease and food debris.

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

Observed walls and floors with buildup of food debris and splash throughout main kitchen.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several TCS foods inside reach in cooler, prep top cooler and walk in cooler cold holding above 41F.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Foods discarded.

Observed TPHC procedure for wings being used without time stamps to monitor discard time.

CA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food.

COS: Food is marked with discard time.

No employee health agreements were observed for facility informing employees of their responsibility to report their health activities to PIC as it relates to symptoms and/or illnesses transmissible via food.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed food employee use hand wash sink in main kitchen to drain excess water from raw shrimp.

CA: A handwashing facility may not be used for purposes other than handwashing.

COS: Food employee was instructed to use hand wash sink for hand washing only and hand wash sink is cleaned and sanitized before use.

Observe black build up at soda nozzles and tea nozzles.

CA: Food contact surfaces shall be clean to sight and touch.

COS: Nozzles were cleaned.

Observed fryers and stove equipment and coolers with splash on the sides and excessive buildup of grease and food debris.

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

Observed walls and floors with buildup of food debris and splash throughout main kitchen.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee belongings stored among items facility in main kitchen on shelves next to dish machine.

CA: A designated area for employee belongings and activity shall be away of any food prep areas to prevent contamination of food, equipment, utensils, linens, & single service articles.

COS: Items were moved to designated area.

Observed several TCS food items cold holding above 41F in walk in cooler of main kitchen, prep top cooler 2 in main kitchen, and prep top cooler 3 in main kitchen.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Foods discarded.

Facility uses TPHC procedure for chicken wings, corn, potatoes and snow crab legs with no written procedure.

CA: 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.

Observed hand sink located in main kitchen near prep line with no hot water available.

CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF.

Observed live cockroach activity in the following areas in main kitchen: on 3-compartment sink, floor near fryer, and on paper towel dispenser of hand sink near prep top cooler 3.

CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed inspection report from 2022 posted.

CA: The most current inspection report shall be displayed in public views at all times.

Observed the following equipment in disrepair and not holding refrigeration: Walk-in cooler and prep top cooler 3.

CA: Cold holding units shall be kept in good repair and maintain refrigeration.

FACILITY USES TPHC FOR CHICKEN WINGS, CORN, POTATOES AND SNOW CRAB LEGS WITH NO WRITTEN PROCEDURE

C/A: 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

If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

EHS WILL FOLLO UP IN 72HRS

NO CFSM CERTIFICATION OBSERVED FOR FACILITY

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

EHS WILL FOLLOW UP IN 72HRS

NO EMPLOYEE HEALTH AGREEMENTS OBSERVED FOR FACILITY INFORMING EMPLOYEES OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH, TO MANAGEMENT, AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO PROVIDE EMPLOYEE HEALTH AGREEMENTS THAT INFORM EMPLOYEES OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH, TO MANAGEMENT, AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

EHS WILL FOLLOW-UP WITHIN 72HRS