Crescent City Kitchen

Observed the handwashing sink at the bar used as storage for a sanitizer bucket. COS: PIC removed the bucked once the violation was pointed out. . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed serval foods in the RIC and WIC stored uncovered. COS: PIC managed to put lids on all food items missing lids (sauces, chicken tenders, shrimp)

Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 the dishwasher at the bar failed to produce the proper amount of sanitizer (50-100ppm). CA: Sanitizer should produce a reaction on the testing strip that fall in the rang of 50-100ppm.

Observed several bottles in the main kitchen missing labels with common names on them. COS: PIC placed labels on the squeeze bottles. Food Storage Containers, Identified with Common Name of Food. 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.

Observed the plastic cup resting in the sugar bin of on the front bar area. COS: PIC removed the cup and discarded the item. Single-service and single-use articles may not be reused.

Observed the RIC of the main kitchen had buildup of pervious food debris in the unit. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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

Observed dirty ceiling tiles in kitchen. Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CA-MOD will call for new tiles.

Observed employee prepping food without hair restraint. 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. CA- Employee added hair net

During routine inspection observe single-service items not properly inverted to prevent contamination. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

During routine inspection observed cutting surfaces scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Advised manager to resurface or replace.

Observed milk, raw chicken wings, pasta and other foods not maintained frozen in a freezer. -Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. CA: advised PIC to maintain cold holding temps at 41 & above. If WIC doesn't maintain temperature to repair immediately.

Prepared food not marked with date of preparation or date for disposal. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. CA: date mark all items prepped in kitchen.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. CA: post permit/ inspection report immediately.