DAXX'S CRAB TRAPP

Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Employee reporting agreement not provided for PIC an food workers at the time of inspection.

Observed hand sin without handwashing cleaner ( soap) at the time of inspection. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS-PIC placed hand soap at hand sink.

Paper not provided at hand sink at the time of inspection. CA: b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS-PIC provided paper towels for hand sink.

Observed wiping cloth stored in hand sink at the time of inspection. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. COS- wiping cloth removed.

Observed food handler wash hands at prep sink. CA:Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS- employee washed hands at hand sink.

Procedures for fecal and vomit incidents not provided at the time of inspection. CA: 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.Pf PIC has 24 hours to obtain EPA approved disinfectant effective against Noro virus. Fecal and vomit procedures emailed to PIC.

Observed gnats and live roaches in main kitchen at the time of inspection. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Discussed with PIC to have pest control come out more frequently.

Observed front door opened at the time of inspection. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed raw meat thawing in stagnant water at the time of inspection. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

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

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

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed cooler leaking water with the water leaking directly over package food at the time of inspection in cooler. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Discussed with PIC to get cooler fixed with in 72 hours. Discussed with PIC to not store food items in cooler where it is a risk for the water to touch or splash on it.

Hot water not available at sinks at the time of inspection. CA:System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC stated the gas was turned off. COS- PIC turned on water heater and hot water was provided.

Hot water not available at sinks at the time of inspection. CA:System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC stated the gas was turned off. COS- PIC turned on water heater and hot water was provided.

Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Employee reporting agreement not provided for PIC an food workers at the time of inspection. COS: PIC completed said agreement at the time of inspection.

Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed no hand soap at hand wash sink in main kitchen and employee unisex restroom dish soap was observed at Handwash sink in main kitchen. COS: PIC purchased hand wash soap and placed at both and wash sinks.

Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1. Individual, disposable towels; or. A continuous towel system that supplies the user with a clean towel. Observed no hand drying device nor paper towels at hand wash sink in main kitchen and unisex employee restroom. COS PIC purchased paper towels and placed at both hand wash sinks.

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. Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS : PIC completed the procedure at the time of inspection.

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 uncovered raw chicken wing and filets stored uncovered in two door reach in cooler. Said equipment was observed with condensate liquid dripping on to floor and forming a pool of water. PIC was advised to have unit serviced.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting the premises for evidence of pests and Eliminating harborage conditions. Observed multiple live roaches crawling inside one door reach in cooler. Said unit was not in operation and was observed with debris inside of unit. PIC was advised to wash, rinse and sanitize unit, remove if not in use and contact their pest control company.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed exterior of deep fryers, steamer, ventilation hood filters with an accumulation of grease and food residue. PIC was advised to clean areas on a frequent schedule.

Employee reporting agreement not available at time of inspection. CA:(a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder. Employee reporting agreement emailed to PIC shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

Observed dish soap and a wet wiping cloth in hand sink at the time of inspection. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS- Items removed from hand sink.

soap or paper towels and/ or hand drying provision not available at employee bathroom hand sink at the time of inspection. CA: Hand sinks shall always be fully stocked with soap and paper towels and/ or hand drying provision. COS- PIC provided hand soap and paper towel for bathroom hand sink.

fecal and vomit clean up procedures or disinfectant not available at the time of inspection. CA: 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. Fecal and vomit procedures emailed to PIC

EPA approved sanitizer not available at the time of inspection. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. COS- PIC got EPA approved sanitizer.

Observed utensils stored in stagnant water at a temperature of 66F. CA: )Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency. COS- utensils moved to 3 compartment sink to be washed rinsed and sanitized.

Chlorine sanitizer water solution in 3 compartment sink = 200PPM at the time of inspection. Discussed with PIC the concentration shall be between 50PPM- 100PPM and to use test strips to verify concentration levels. COS- PIC adjusted chlorine solution to 50PPM.

Observed pans stacked wet at the time of inspection. Discussed with PIC to air dry dishes completely before stacking. COS- dishes unstacked.

Observed grease and food build up on shelf and fryers. Discussed with PIC to deep clean all shelving and equipment. Discussed with PIC that all surfaces shall be clean and free of buildup.

Observed lite debris inside of cooler. Discussed with PIC to clean coolers regularly and by sight touch to prevent buildup.

Observed broken ceiling tile near water heater. Discussed with PIC to seal all opening to prevent pest entry. Observed mop sink and wall by mop sink unclean to sight and touch. Discussed with PIC to deep clean all areas of kitchen.