THE JUICY CRAWFISH

1-2A: .03(2)There was no person in charge present when requested at beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A temporary person in charge was designated. Another person in charge arrived during inspection.//

2-1B: .03(5)(c)Observed employee enter the kitchen from back door, put on gloves and begin preparing cole slaw without washing hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee removed gloves, washed hands, and put on new gloves before continuing food prep.//

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that randomly selected employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees present signed health agreements during inspection. Ensure all employees have health agreements on file by 4/16/26.//

2-2B: .03(5)(k)1&2Observed evidence of employees eating and drinking in food prep areas (an open container of cookies on prep table, two open plastic water bottles on prep tables and shelves above prep tables, an uncovered paper cup on prep table).// 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: Food and drink was discarded.//

4-2B: .05(7)(a)1Observed black accumulation on soda nozzles and surface where nozzle connects to machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Machine and nozzles were cleaned and sanitized during inspection.//

15A: .05(6)(a)Observed ice accumulation on bottom of condenser in walk-in cooler. Observed ice accumulation on front of condenser in walk-in freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15B: .05(3)(h),(i)Person in charge could not provide unexpired chlorine test strips. The only test strips on site expired in 2018.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16B: .06(2)(r)Handwashing sink next to back door does not drain effectively. Water collects in sink when running.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17B: .06(5)(b)Observed dumpster is located on grass.// An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. (C) Corrective Actions: Dumpster must be relocated to a nonabsorbent surface such as concrete or asphalt.//

14B: .05(10)(a)Observed employee drying a clean container with a cloth.// After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Container was washed, rinsed and sanitized again. Container was placed on shelf to air dry.//

15A: .05(6)(a)Observed gasket on bottom door of prep cooler is torn and falling off.// 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) Corrective Actions: Gasket must be replaced.//

4-2B: .05(7)(a)1Observed black mold-like accumulation inside of ice machine and on soda machine where nozzles connect to machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Equipment was cleaned and sanitized during inspection.//

14B: .05(10)(e) 1,2,4Observed several plastic containers stored as clean stacked wet.// 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 separated to air dry.//

8-2B: .07(6)(b)Observed multiple chemical spray bottles without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Spray bottles were labeled.

14A: .04(4)(k)Observed cups being used as scoops in containers of soy sauce. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from soy sauce containers.

18: .07(5)(l)Observed multiple dead roaches behind equipment and in hot water heater room. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Roaches were cleaned up.

2-2B: .03(5)(j)1&2Observed employees drinking from unapproved containers (water bottles, open cans) in 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: Water bottles were discarded.

6-1C: .04(6)(d)Observed multiple containers of chicken wings that were not able to cool to 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items were discarded.

10D: .04(7)(b)Facility is selling swai but has it listed on the menu as catfish. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)

11A: .04(6)(e)Chicken was cooling in large containers filled to the top, at room temperature. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Proper cooling methods were discussed with person-in-charge and items were discarded.

12B: .03(5)(g)Observed employees handling food with bracelets on. 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 bracelets.