MAMA'S CRAWFISH AND WINGS

2-2A: .03(4)(a)(b)(c)(e)(f)PIC (person in charge) unable to inform the inspector of the proper exclusion times for sick employees and the correct reportable diseases/symptoms to the health authority. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC informed about the proper exclusions time for sick employees and the correct reportable symptoms/diseases to the health authority.

3-1D: .04(3)(l)No shellstock tag attached to raw green mussels and oysters, which were removed from the original packaging, in multiple reach in coolers. Older tags maintained by facility for >90 days but missing dates of last sale. Ensure dates of last sale on tags are written on tags and maintain them in chronological order by 1/22/26. 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: Verified with PIC (Person in charge) and attached appropriate tags to containers of raw green mussels and oysters.

14A: .04(4)(k)In use rice paddles stored in standing water at 61 deg F. Bowls used as scoops in dry storage for bulk rice, and bulk lemon pepper. 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: PIC removed bowls from containers of bulk rice and bulk lemon pepper. Rice paddles cleaned and sanitized and replaced in clean dry container.