CAJUN CRACKIN

Measured container of cooked potatoes in the preparation cooler and walk in cooler between 43F - 47F cooked the previous night according to the PIC. The cooling process as described by the manager is as follows: - Spread potatoes on sheet pans on speed rack after steaming - Roll speed rack into walk in cooler - Cut and portion out potatoes into covered deep plastic containers to cool after approximately 1 hour [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1 [COS] The violation was corrected by the PIC voluntarily discarding the potatoes into the trash. See VC&D Report *Note: It was discussed with the PIC that they shall utilize a probe thermometer to monitor the cooling process and transition to metal containers to help facilitate cooling

FSC and FHC not available for review during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Chlorine measured at 0ppm for both the bar warewash machine and the kitchen warewash machine. [CA] Ensure chlorine concentration for final rinse cycle in sanitizing dish machines measure at 50ppm. [SA] PIC will have staff manually warewash and sanitize in the 3 compartment sink until the warewash machines can be repaired.

Observed 2 CO2 tanks to not be chained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed soiled/wet wiping cloths on several food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed potentially hazardous foods that measured in the temperature danger zone located in a food prep cold hold unit (cooked potatoes 46F, cooked corn 46F, sausage 46F, crawdads 46F), on a food prep surface (milk 65F), and in the beverage refrigerator (garlic in butter 48F, cooked noodles 49F). Per staff, the PHFs in the unit were loaded 2 hours prior, the milk was out and used for breading for about 2 hours, and the PHFs in the beverage cooler were loaded into the unit from the walk-in about 2 hours prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [SA] PIC will have staff time mark the compromised PHFs to be used for 2 more hours and discard. Time control will be used in the meantime until units can be repaired.

Hot water not available at the back food prep sink. [CA] Ensure all food prep sinks and 3 comp warewash sinks can provide hot water at a minimum of 120F.

Observed lack of hood overhang over steamer (across from food prep sink). [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed heavy food debris and dried liquids on refrigerator handles and on swinging door between bar and kitchen. [CA] Regularly clean and sanitize these surfaces.

Observed 3 comp warewash sink in kitchen to store live crawdads. [CA] Discontinue using 3 comp warewash sink for food storage; to be used for manual warewashing only. Food prep shall be conducted in the food prep sink.

Observed raw oysters displayed on ice at the shucking station without shell stock tags. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Staff supplied tag during time of inspection.

Observed employee drinks stored on top shelf in beverage cooler across from cookline. [CA] Store employee beverages separate and away from food prep and food storage areas.

No paper towels at handwash station across from shucking station; no paper towels at one of the handwash stations in the kitchen; the only other handwash station was blocked by a large garbage can and had equipment in the basin of the sink. [CA] Keep all handwash supplies such as soap and paper towels stocked at all times. Dispensers must be functioning and able to dispense handwash supplies. Handwash stations must be clear and accessible at all times (relocate garbage and remove equipment from the basin). [COS] PIC had staff refill all handwash stations with paper towels and made all handwash stations easily accessible.

Observed mop was stored inside mop bucket full of water. [CA] When not in use, mops must be stored so that they can air-dry.

1) In the hot holding steam table across from the cookline: measured internal temperatures of cajun sauce, melted butter, and garlic + butter (heat-treated) to be approximately 115F. Operator stated items had been held since 10am today (more than 4 hours prior). 2) Inside the leftmost prep unit in the cooking area: measured internal temperature of sausages, potatoes, boiled eggs, raw shrimp, crawfish, and clams to be 45 - 52F. Operator stated door had been opening constantly during the lunch rush (lunch begins at 12pm). (Note: ambient temperature of this prep unit measured 40F after a probe thermometer was left inside with the doors shut for 30 minutes). 3) (Minor violation): Measured internal temperature of crab and noodles in the glass door refrigerator to be 45F. Operator stated they had been inside this unit for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. The items in the steam table (cajun sauce, melted butter, and garlic + butter mixture were voluntarily discarded. See VC&D form. Adjust the temperature of refrigerators so that they can maintain foods at 41F and below even during busy prep times.

Observed large puddles of water on the floor in the rear prep area, around the 3-compartment sink and 2-compartment sink. Operator stated that water splatters onto the floor from the drain pipe when the sink is turned on. [CA] Repair/adjust drain pipe so that water does not run onto the floor.

Observed batches of clams and oysters were stored on ice display/prep units without their tags (tags were available for review in the office). [CA] Tags (or copies of tags) must remain with all shellstock at all times for traceability.

Observed raw shrimp was stored above cooked crawfish meat inside the upright freezer. [CA] Store raw animal products below and away from ready-to-eat foods to prevent cross-contamination.

Observed the 3-compartment warewashing sink was being used as a food prep sink (observed corn being stored/prepped on the side drainboards and inside the sink). [CA] Do not use this sink for food prep. Use the nearby 2-compartment food prep sink for food prep. *REPEAT VIOLATION*

Observed approximately 5-7 flies in the kitchen during the inspection. [CA] Keep facility clear of flies.

Observed a paper cup was used as a scoop inside a bowl of salt and pepper. [CA] Use approved scoops with handles to prevent cross-contamination.

Chlorine measured 0ppm in the bar's dishwasher. The dishwasher was run 3 times. [CA] Repair dishwasher so that it can sanitize dishes at 50ppm chlorine. Until the machine is repaired, dishes may be washed and rinsed in the machine, but must be manually sanitized in the 3-compartment sink in 100ppm chlorine.

A metal probe thermometer was not available upon request. [CA] Ensure a metal probe thermometer is readily available to measure internal food temperatures.

1. Containers with food (corn/boiled eggs) are being prepped around the dish washer sinks. [CA] Food shall be stored in a location where it is protected and not at risk of cross contamination. 2. Potato s within the walk in were under clams/crabs at the time of inspection. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Multiple bulk food containers in the dry storage area are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

3-compartment sink is being used as a prep sink at the time of inspection. [CA] Use equipment based on the manufacturer's intended use. Discontinue this practice.

1. Hand wash station next to the 3-compartment sink was blocked at the time of inspection. 2. Only hand wash station within the bar area has a paper towel dispenser that is not operational at the time of inspection. Hand wash station in the bar is far away from other hand wash station in the kitchen area. [CA] Hand washing facility shall be clean/stocked, unobstructed, and accessible at all times.

Consumer advisory is not specific on what food items are raw. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Place star next to food items that consumer advisory is for.

Shell tags are not in chronological order of when they were sold. They are thrown into a bag. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served. Recommend creating a better record keeping system.

Observed employee with gloves on and using personal phone items and heading to prep food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Specialist stopped employee from prepping any food until hands were washed and new gloves used.

3-Compartment sink has a leak at the bottom pipping at the time of inspection. [CA] Repair plumbing fixture and maintain in clean and good repair.

Sanitizer within the dish washers (bar/back kitchen) were measured at 0PPM at the time of inspection. Active ware-washing is taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility has a 3-compartment sink on site that will be used to wash, rinse, sanitize (Quats) equipment.

Dust build up on the fan guards of the walk in noted at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Personal belongings (jackets/cell phones) of employees noted within the dry storage area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.