Off the Hook Fish and Shrimp

10D: .04(7)(c)Observed multiple sauces and seasonings in plastic containers on the prep table not labeled with the common name. // Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: The sauces and seasonings in the plastic containers were labeled.//

13A: .02(1)(d)Observed facility not displaying most recent inspection report. 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. (C) Corrective Actions: Most recent inspection report was displayed.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations occurred during today's inspection due to a lack of overall active managerial control resulting in an unsatisfactory score. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed an employee drink on a prep surface upon walking into the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drink was discarded.

12B: .03(5)(g)Observed employees working with food while wearing wrist watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed watches.

12D: .04(4)(g)Observed person in charge diluting sanitizer solution in 2 compartment vegetable sink. SECOND CONSECUTIVE VIOLATION. 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. (Pf) Corrective Actions: Person in charge removed sanitizer bucket, washed, and sanitized sink.

14B: .05(10)(e) 1,2,4Observed containers stored as clean stacked while wet. SECOND CONSECUTIVE VIOLATION. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed and sanitized.

15A: .05(6)(a)Observed ice build up on back wall and floor of walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed dust build up on fan in walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(f)Observed a mop being stored with the head in a mop bucket with water in it. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Mop was relocated to a position where it could air dry.

2-2D: .06(2)(c)Observed handwashing sink in men's bathroom with water not reaching a high enough temperature. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

4-2A: .04(4)(c)1(iv)Observed frozen fried okra and sweet potato fries stored uncovered in walk in freezer. Food must be protected from cross contamination by 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. (C) Corrective Actions: Foods had covers placed on them.

4-2B: .05(7)(a)1Observed mold-like build up on the inside of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained, washed, and sanitized.

6-1A: .04(6)(f)Observed foods such as lettuce, milk, catfish, shrimp, and tilapia not holding at 41F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Lettuce, milk, and tilapia were allowed to cool and relocated to freezer. Catfish and shrimp were discarded.

6-1C: .04(6)(d)Observed milk in walk in cooler not cooling at fast enough rate. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Milk was moved into freezer to cool at a fast enough rate.

6-1D: .04(6)(i)Observed facility placing items on time control without proper procedures in place. Items were not labeled with a start or discard time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Items were labeled and procedures were printed out and given to the person in charge.

8-2B: .07(6)(g)Observed chlorine sanitizer in bucket made at too high of a concentration. Employee was actively using solution to wipe down counters. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer was diluted to be the correct concentration.

11A: .04(6)(e)Observed milk not cooling at a fast enough rate in walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Milk was relocated to the walk in freezer to cool at a faster rate.