OD Seafood

Observed the baffle of the ice machine used for drinks to have a build up of debris.

RCA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed the dishwasher to have a chlorine sanitizer concentration above 100ppm.

CA: PIC will wash dishes in the three compartment sink until the dishwasher can be serviced to provide a chlorine sanitizer concentration between 50-100ppm.

Observed the facility to be thawing fish, chicken, and sausage with no running water.

RCA: Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow.

CA: PIC moved fish and chicken to the walk in cooler, and began to properly thaw the sausage submerged under running water.

Observed shell stock tags without last date of service being recording on the tags. The tags were also removed from oyster containers prior to containers being empty. RCA: 511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification.

1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.
2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.
3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection

Observed employee health policy absent in facility and employee is unable to state the symptoms and illnesses that involves a restriction or exclusion from the facility. Advised PIC to ensure employees familiarize themselves with the employee health policy. Employee health policies, and forms was printed out and left with PIC.

RCA:511-6-1.03(2)(m) - Person-in-Charge Duties Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed no policies, signs, or forms not available during inspection. PIC unable to describe facility procedures for cleaning up vomiting and diarrheal events. RCA:511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed flour being used and stored inside of Soy sauce container.

RCA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food. Food Storage Containers, Identified with Common Name of Food. 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.

Observed house sauces, precooked wings, hard boiled eggs cooling at room temperature completely covered in large batches. COS: PIC created multiple Ice baths to ensure cooling temperature is met within required hours. Rule:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed equipment/utensils not being dried properly after washing. Observed Strainer's, pots, and pans, wet stacking amongst each other.

RCA:511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food

Observed several employees' drinks stored above and on food contact surfaces.

CA: PIC removed all items and stored in designated areas.

RCA: 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed no hand-soap or paper towels at bar hand-sink.

(CA) PIC provided soap and paper towels at hand sink.

RCA: PIC to maintain hand-sink supplied at all times.

Observed multiple food items uncovered inside reach in cooler (potatoes, shrimp), inside chest freezer (onion rings, crab ragoon, mozzarella sticks etc.) and inside reach in freezer (lobster and half shelled oysters). Observed no soap and paper towels at bar handwashing sink.

CA: PIC had employee covered items with saran wrap and placed lobster in plastic storage bag.PIC provided soap and paper towels at handwashing sink.

RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Observed multiple single service bowls being used as a scoop with no handles inside seasonings, sugar, soy sauce etc.

CA: PIC removed all scoops and bowls, and replaced newly scoops with handles.

RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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);

Observed employee drink from a cup and then proceeded to prep raw shrimp without washing hands.

CA: PIC discarded shrimp, and the employee washed hands and donned gloves before food prep.

Observed raw chicken next to lettuce and above raw fish in the walk in cooler, in the reach in raw beef was observed above shell fish.

CA: PIC rearranged food items according to cooking temperature.

Observed multiple food items uncovered upon entering the facility.

CA: PIC covered food items throughout inspection.

Observed employee touched bleach and proceeded to prepare raw shrimp without washing hands. (COS: Employee discarded shrimp, washed hands and then donned gloves before returning to work.) Advised PIC to ensure all employees wash hands when changing tasks.

Observed raw shrimp stored above crawfish in the rear reach-in cooler and raw chicken stored above raw fish and raw shrimp in the walk-in cooler. (COS: PIC rearranged food items.) Advised PIC to ensure all food items are stored according to minimum cook temperatures.

Observed raw shrimp stored above crawfish in the rear reach-in cooler and raw chicken stored above raw fish and raw shrimp in the walk-in cooler. (COS: PIC rearranged food items.) Advised PIC to ensure all food items are stored according to minimum cook temperatures.

Observed employee health policy absent in facility and employee is unable to state the symptoms and illnesses that involves a restriction or exclusion from the facility. Advised PIC to ensure employees familiarize themselves with the employee health policy.

Observed insecticide that is prohibited to use in food service establishments. (COS: PIC removed pesticide from facility) Advised PIC to only use pesticides that is recommended for food service facilities.

Observed fried fish in the cooler at 82 F. PIC states that the fish was cooked earlier this morning and has been cooling in a deep pan for more than 2 hours. (COS: PIC discarded fish in the trash.) Advised PIC to cool food items in shallow pans;