CRAWFISH BROS

Large insulated container of cooked crawfish measured between 130F to 133F. Owner stated that the crawfish was prepared recently and that it is usually sold out within 30 minutes to an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * This Division suggests maintaining PHF items subjected to time as a public health control (TPHC). - When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

At time of inspection, facility lacked any type of sanitizer and does not have any means to properly sanitize food contact surfaces. [CA] A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. The food facility shall cease operation immediately. The food facility shall remain closed until a method to clean and sanitize equipment or utensils is provided. [COS] Owner obtained chlorine bleach. Note: In use food contact surfaces shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.