DUCKANOO CARIBBEAN RESTAURANT & LOUNGE

Observed raw beef and raw turkey bacon stored adjacent to uncovered cooked shrimp in prep top,

CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: PIC relocated cooked shrimp and properly covered all food items.

Observed Person in Charge (PIC) not present during time of inspection.

CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Advised that a designated PIC must be present at all times during operation to ensure compliance with food safety regulations.

Observed food service permit not posted during time of inspection.

CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Advised to post permit in a visible location for public view.

Observed food permit fees not paid.

CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Advised submitting payment by due date listed on NOV to remain in compliance.

Observed time/temperature control for safety (TCS) food cold holding above 41F in the 3-door reach in cooler.See temperature log. CA: Informed PIC that TCS food must be held at 41F or lower for cold holding. COS: Food cold holding for more than 4 hours was voluntarily discarded by person in charge.

Observed the inside of the ice machine to be unclean with black-like substances. CA: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. Informed person to start removing ice from the ice machine and proceeds with cleaning.

Observed the surface of the prep top cooler to be unclean food debris/accumulation. Observed dry goods container covers to be unclean with food build-up. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Floors underneath equipment are unclean with grease build-up. Deep cleaning needed for the floors Behind equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Equipment, utensils, and coolers and other items no longer used in the facility are stored in various places and are not stored clean. PIC advised that items should be removed from the premises or if kept onsite that they must remain clean. Suggestion: after cleaning, placed in a central location out of the way of other in use equipment. CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed the gaskets in the two door coolers and prep top cooler(bottom) to be torn. CA: Equipment shall be maintained in a state of repair and condition. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Floors underneath equipment are unclean with grease build-up. Deep cleaning needed for the floors Behind equipments.

Equipment, utensils and other items no longer used in the facility are stored in various places and are not stored clean. PIC advised that items should be removed from the premises or if kept onsite that they must remain clean. Suggestion: after cleaning, placed in a central location out of the way of other in use equipment.