THE ROASTED CRAB

Crawfish measured to be 49F. Per operator crawfish were placed out to thaw at room temperature for the last 1-1.5hours. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Crawfish were moved to upright cooler.

Air tanks observed to be stored unsecured. [CA] Secure air tanks to rigid structure. **REPEAT VIOLATION**

Food handler cards and food safety certificate 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. 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. **REPEATED VIOLATION**

Front grab n go cooler measured to have: -ambient temperature of 47F -Ranch at 45F -Spicy Mayo at 45F -Mayo at 45F [CA] Maintain PHFs at 41F and below for cold holding. [COS] Per employee sauces are stocked in cooler in the morning. Sauces were moved to walk in cooler in back and into bar under counter cooler.

Back door observed to be kept open while not in use. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Handwash sink by cookline missing hot water and only has cold water. Hot and cold water available at other sinks. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. **REPEAT VIOLATION**

Facility observed to be missing all shell stock tags for the month of October. Tags observed for November and september but not tags observed for october. [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.

1) Under the counter dishwasher measured to have 0ppm chlorine. Dishwasher was off and had not been used yet. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Facility shall wash dishes in 3-comp sinks and sanitize with 100ppm chlorine. After washing and rinsing dishes, submerge dishes in 100ppm chlorine for 1 minute and then air dry without rinsing dishes. 2) Rice paddle observed to be kept in standing water at 59F. [CA] Store in use utensils for PHFs in temperature control such as ice water or inside rice cooker.

Air tanks observed to be stored unsecured. [CA] Secure air tanks to rigid structure.

Bag of moldy rice observed in 2 door under the counter reach in cooler. [CA] Moldy food shall be removed immediately from use. [COS] Moldy rice was VC&D

1) 2 door under the counter prep cooler measured to have ambient temperature of 53F. Fridge is only used to store employee food and nonPHFs sauces and sauce bases. [CA] Refrigerator shall keep PHFs at 41F or below. 2) Scoop in salt bulk dry storage bin observed to have handle in the salt. [CA] Store scoop such that handles are not in direct contact with food.

Food handler cards and food safety certificate 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. 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. **REPEATED VIOLATION**

Menu observed to be missing consumer warning. [CA] Provide warning on menu of "Consuming raw or undercooked meat or animal products may increase the risk of food borne illness."

Cookline handwash sink missing hot water. [CA] Provide handwash sink with warm water 100F-108F at all handwash stations.

1)Drain line for soda machine observed to be draining into handwash sink. [CA] Repair drain line such that original drain line to floor sink is restored. 2)Faucet at 3-comp sink observed to have leak wrapped in towel. [CA] Permanently repair faucet.

Frozen shrimp observed to be thawing in stagnant water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Food shall be served from kitchen prep area insteaod of an extra booth

Facility missing sanitizer test stripes. [CA] Provide test stripes for test sanitizer levels.