Shark's Fish & Chicken

Observed two containers containing seasoning/breading, one for shrimp and one for tomatoes, lacking labels identifying the contents and which food item is being used for each. 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. Person in charge properly labeled the shrimp breading container and the tomato breading container.

Observed container of potatoes containing a scoop with handle stored directly on top of the food in the reach-in cooler in main kitchen. Observed sugar bucket containing a scoop with handle stored directly on top of the food in main kitchen next to dry storage shelves. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Person in charge properly stored scoops with handles above the top of food.

Observed personal plastic water bottle stored on prep top counter in main kitchen area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Employee discarded personal item.

Observed several containers of raw fish and raw chicken stored uncovered in the reach-in coolers throughout the main kitchen. 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. Food employee covered all containers.

Observed several plastic and metal food containers as well as container covers wet-stacked on the racks near the 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; 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. Person in charge properly stacked all containers to air-dry.

Observed container of shrimp and container of oysters stored uncovered in the reach-in cooler. Also, observed mixed container of mixed veggies (peas and carrots), container of fries, and container of okra stored uncovered in the reach-in freezer. 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. Person in charge properly covered food items.

Observed several personal clothing items including hats and a jacket stored throughout the dry storage area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge moved personal items to a proper designated area during the inspection.