Red Claw

Bottle of pink liquid next to the three compartment sink in a container that was not labeled. CA: 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. COS: Labeled during inspection.

Potatoes that were cooling on the counter were temped for the first time at 1215. The temperature of the potatoes were at 130 deg f. The second temperature was taken at 150 and the temperature was at 109 deg f. CA: 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;P (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; 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. COS: Due to it almost being at the 2 hour mark, and not close to 70 deg f. The manager reheated the potatoes, and are going to try a different method when cooling from now on.

Oysters stored in a container of water with no drainage holes. CA: 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3. and 4. of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. COS: Discarded during inspection.

Oyster tags are removed from oyster boxes upon opening, and placed in a container. Upon review of the oyster tags, none of the oyster tags in the container have a date recorded on them of when the last shellfish from the container is sold or served. CA: Molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty. 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. COS: PIC is going to keep the tag in the box, and when last oyster is sold or served, a date is going to be recorded on it.

Observed employees eating and drinking in the kitchen at the prep table. CA: Employees shall consume food only in approved designated areas separate from food prep and serving areas, equipment, and food storage areas. COS: Stopped eating and drinking. Let manager know, and asked where they eat. He stated in the dining area or in his office.

Noodles and chicken that were made on monday were not date marked. CA: Ready-to-eat, time/temp, refrigerated food prepared and held more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. COS: Date marked during inspection.

Spray bottle of had a concentration of quat that was too strong, over 500 ppm.
CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surface shall: 1. Meet requirements specified in 40 CFR 180.940 - Tolerance Exemptions for Active and Inert Ingredients for Use in Antimicrobial Formulations (Food-Contact Surface Sanitizing Solutions) 2. Meet the requirements as specified in 40 CFR 180.2020 - Non-Food Determinations.P COS: Remade during inspection to the right concentration.

Oyster tags are removed from oyster boxes upon opening, and placed in a container. Upon review of the oyster tags, none of the oyster tags in the container have a date recorded on them of when the last shellfish from the container is sold or served. CA: Molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty. 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. COS: PIC is going to keep the tag in the box, and when last oyster is sold or served, a date is going to be recorded on it.

Eggs, muscles, calamari in the walk in cooler above 41 deg. All at 44 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Turned down the cooler, suggested keeping the cooler closed and not kept open. Ambient temperature before turning down was around 43 deg, and after turning it down was 35 deg f. All foods cooled to at or below 41 deg f during inspection.

Potatoes (128 deg f), and eggs (126 deg f)hot holding in steam table below 135 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Reheated during inspection.

Cooked potatoes cooling on the counter in the facility started cooling around 100pm. The first cooling temperature taken was at 200pm, and was at 110 deg f. The second temperature was taken at 320, and it was 107 deg f. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C). COS: Discarded during insepction.

Spray bottle of had a concentration of quat that was too strong, over 500 ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surface shall: 1. Meet requirements specified in 40 CFR 180.940 - Tolerance Exemptions for Active and Inert Ingredients for Use in Antimicrobial Formulations (Food-Contact Surface Sanitizing Solutions) 2. Meet the requirements as specified in 40 CFR 180.2020 - Non-Food Determinations.P COS: Remade during inspection to the right concentration.

Spray bottle not labeled with common name. CA: 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. COS: Labeled during inspection.

Crab in prep top cooler stored at 47, 49 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Potatoes on shelf uncovered, fries, mozzarella sticks in freezer uncovered, oyster in reach in cooler uncovered; CA: Unless cooling, all food shall be stored covered; COS: Covered during inspection.

Oysters on half shell taken out of their original container; CA: Molluscan shellfish may not be removed from the container in which they are received until immediately before sale or preparation.

Cup with no handle stored in rice. Bowl stored in shrimp; CA: During pauses in food prep or dispensing, utensils shall be stored above food; COS: Moved during inspection.

Multiple items cold holding above 41 degrees in reach in cooler by the stove. (crab legs 47, shrimp 48, sausage 45) 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. COS food discarded.

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 below 41°F or above 135°F. COS food discarded.

No PIC present at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. COS- PIC was called and arrived halfway through the inspection.

Employees prepping crab legs and not wearing hairnet. Employees prepping or handling food shall use a clean hair restraint approved by the health authority. COS Employee put on hat.

Inspection report is not displayed. The most current inspection report shall be prominently displayed in public view at all times

Wet nested dishes. After cleaning/sanitizing, equipment/utensils shall be air dried.

Multiple items cold holding above 41 degrees in reach in cooler by the stove. (mussels 51, crawfish 49, crab legs 51, shrimp 45, sausage 44, egg 75) 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. COS food discarded.

Containers of cooked eggs & individual containers of sauces not date marked. Prepped over 24 hours ago. Ready-to-eat, time/temp, refrigerated food prepared and held more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.

Spray bottle of Quat too concentrated (over 400ppm). Chemical sanitizers shall meet the requirements specified in 40 CFR 180.940 or CFR 180.2020

Manager and two other employees not wearing hairnets. The two employees were prepping shrimp. Employees prepping or handling food shall use a clean hair restraint approved by the health authority.

Wet nested dishes. After cleaning/sanitizing, equipment/utensils shall be air dried.

CFSM not hung up. The original CFSM certificate shall be posted in public view in each food service establishment; COS: Hung up during inspection.

Observed employee wash hands in 3 comp sin and not the handwashing sink. Food employees shall clean their hands in a handwashing sink; COS: Notified pic, stopped and washed hands in hs.

Observed spray bottle with quat not labeled All working containers containing toxic or poisonous materials shall be labeled; COS: Labeled during inspection.

Container of sugar not labeled. All working containers holding food taken from their original container must be labeled; COS: Labeled.

The most current inspection report is not displayed. The most current inspection report shall be prominently displayed in public view at all times; COS: Newest one added after inspection.

Sugar scoop touching sugar. Dispensing utensils shall be stored with handles above food; COS: Moved during inspection.

Multiple single service items stored on floor. Must always be stored 6" off floor; COS: Moved during inspection.

Multiple ceiling tiles missing in the kitchen. Physical facilities shall be maintained clean and in good repair.

Personal items on prep table. All personal items stored in a separate area; COS: Moved during inspection.

Multiple foods that are being cold held in the reach in cooler and prep top cooler (the one that is closest to the fryers) are out of temperatures. 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 or above, except that roasts cooked to a temperature and for a time specified in subsection of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F or above. COS: Discarded during the inspection. The cooler has an ambient temperature of 45. PIC is going to add ice to the prep top cooler and have someone take a look at it.

Observed steel wool sponge in the hand sink in the waiter station. A handwashing facility may not be used for purposes other than handwashing. COS: Moved during inspection.

Multiple flies throughout the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. CA: Door was left open for too long during delivery. Told PIC in order to keep pests out that the doors would have to remain closed during delivery time.

Most current inspection report not displayed. 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.

Chicken wings being cold held in the right reach in cooler in the cook area were temped at 45 deg f. All tcs food shall be cold held at 41 deg f. COS: Discarded during inspection.

CFSMs hung up belong to employees that no longer work here. At least one employee that has supervisory and management responsibility shall be a CFSMM. COS: Current manager put his CFSM on wall and took the others down.

No paper towels avaliable at waiter station hand sink. Each handsink shall be provided with hand drying provisions. COS: Added hand drying provisions (paper towels) during inspection.

Seasonings stored uncovered. Food shall be stored in packages, covered containers, or wrappings in order to prevent cross contamination. COS: Covered during inspection.

Multiple wet rags throughout facility. Cloths in-use for wiping counters and other equipment shall be stored in a sanitizer solution in between uses.

Personal jacket on facility food shelf. Lockers or other suitable facilities shall be used for the storage of employee belongings.