| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap at back hand sink near walk in cooler and 3 bay sink. |
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Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Observed Shell stock tags for 4 dates during period reviewed to not be labeled with last date served. Tags were checked for period of 04/15/25 through 7/6/25 as last used by date and observed product hare=vested on 05/07, 05/20, 06/04, and 06/18/25 to not be marked with last date sold. Panned in-shell 1/2 oysters are not marked with the harvest location or harvest date for maintaining identification. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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1) Observed cook checking temperatures and not cleaning probe thermometer after checking internal temperatures of foods. 2) Observed the ice machine used for fresh seafood bins to have black matter present at the top of the ice defector shield. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Auto dishwasher is used for sanitizing of utensils reaching 144.4F as maximum temperature after 4 consecutive runs. |
Use the 3-bay sink for sanitizing until the dishwasher is repaired. |
Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Firm had set up 3 Bay Sink and when tested it was reading 0 ppm. The firm was out of sanitizer in use. |
Firm was able to mix with Regular beach that was obtained during inspection and when checked reading 150 PPM |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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1) Observed container of crawfish tails stored in kitchen prep cooler to have internal temperature of 47F when checked with TDA Probe Thermometer. 2) Observed large pan of Jambalaya in walk in cooler with a 07/09/25 date to have internal temperature of 45F when checked with TDA probe thermometer. 3) Seafood dip made of egg and half and half, observed sitting in ice to have temperature of 51F when checked with TDA probe thermometer. |
Foods above 41F were discarded during inspection. Spoke with Kitchen cook about placing ice all around stainless bowls to keep temperature of dip at 41F or below, observed kitchen cook to get a new pan and bury bowl for dip to be surrounded by ice. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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1) Observed 2 containers of Roast beef cooked in store to be dated with 7/2/25 date. 2) Walk in kitchen cooler observed 3 containers of cooked chicken bones with meat that were dated 7/3/25 and 6/28/25 that are used to make chicken broth per GM. Observed 2 containers of in house made slaw and sauce to have a production date of 7/3/25. Observed unopened container of shucked oyster meat with a USE BY Date stamped on container of 7/8/25. |
All foods observed to be past 7 day date mark were discarded during inspection. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Scoops used in bulk bins in kitchen area do not have handles and are laying directly in product. |
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Core (C) |
1 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Clean utensils not stored handle up for dispensing purpose, large white bucket with clean utensils near dishwasher observed to be dirty and not able to remove without touching food contact surfaces. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
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Automatic dishwasher gauges are broken and not working to show wash temperature and rinse temperatures. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Walk in cooler where beer and sauces are stored has old spillage present on racking and floors. |
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Core (C) |
1 |