SGC CHICKEN & SEAFOOD

Observed several seasonings (cajun, etc.), wing sauces, and liquid margarine stored in shakers/squeeze bottles/containers at grill and on stove without common name in main kitchen.

C/A: 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.

COS: All food labeled.

Observed expired test strips at 3-compartment sink in main kitchen used to verify QAC and chlorine sanitizer concentrations.

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

Observed raw fish (whiting and catfish) stored in vegetable prep sink in main kitchen.

C/A: except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: Fish moved to RIC and sink disinfected.

CFSM/Owner has requested to change vegetable sink to a meat sink. Operator was informed that all fruit/vegetable must be pre-cut and pre washed and all fresh fruit/vegetable must be discontinued. If fresh vegetable/fruit are observed at anytime facility must discard all items. Request must be made in writing to the EHS email when all fresh produce have been removed from premise.

Observed boxes of single use items stored directly on the floor in cabinets along front food service area.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

1. Observed exterior, interior base, and shelving of RICs, RIF, and Baine-marie cooler in main kitchen soiled with large amounts of food debris.
2. Observed bulk containers stored on shelving rack in main kitchen heavily soiled with food debris.

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