King Claw

Inspector notes: Observed food employee touch hat, don gloves, and then proceed to handle food (from Display Cooler). Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. After touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease, wash hands, and don new gloves.

Inspector notes: Observed food employee wash hands for less than 20 seconds. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, rinse under clean, running warm water. COS: Had food employee rewash hands in warm water for 20 seconds.

Inspector notes: Observed no vomit/fecal response and procedures onsite upon request. Advised PIC 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.

Inspector notes: Observed scoops with handles touching food for bulk food container of salt and bulk food container of sugar. Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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.

Inspector notes: Observed container of cooked red potatoes and cooked corn, cooling on rack at room-temperature. Advised PIC 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: placing the food in shallow pans, using rapid cooling equipment. COS: Had PIC relocate items to WIC for proper cooling.

Inspector notes: Observed high temperature dish machine measuring at 144F maximum temperature for sanitization. Advised PIC that a mechanical conveyor belt high temperature dish machine shall have a minimum temperature of 180F for proper sanitization. Advised PIC to utilize the 3rd compartment of the 3-compartment sink and to have dish machine serviced.

Inspector notes: Observed sanitization concentration of the sanitizer bucket reading 200 ppm Cl holding multiple wiping cloths. Advised PIC cloths in-use wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC adjusted buckets to 100 ppm.

Inspector notes: Observed multiple containers bulk food item containers of peppers, sugar, and flour with bowls be used as scoops. Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Inspector notes: Observed multiple seasonings on counter tops stored uncovered when not in use. Also observed boiled eggs, crab legs, and raw shrimp stored in reach in cooler #1 cold holding uncovered. Advised PIC that except when cooling, all items shall be stored covered. Advised PIC to cover all items when not in use.

Inspector notes: Observed multiple chemical CL sanitizer buckets measuring 0 ppm, one with wiping rags inside, or without wiping rag. Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC adjusted buckets to 100 ppm.

Inspector notes: Observed mechanical warewash at bar area and main kitchen in need of repair, low temperature (151F) and Low CL chemical concentration (0 ppm). Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule.

Inspector notes: Observed multiple gator bites and cooked chicken wings improperly hot-holding at fryer basket below 135F. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: PIC voluntarily discarded gator bites and cooked chicken wings.

Inspector notes: Observed pink mold-like substances along food contact surface, white panel of ice machine. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Inspector notes: Observed facility with inadequate concentration for bleach used in order to respond to vomit/fecal events. Advised PIC a food establishment shall have 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 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. CA: Advised PIC to obtain approved bleach in order to properly respond to vomit/fecal response.

Inspector notes: Observed chemical concentration at warewash at bar area measuring 0 ppm CL, actively in use at time of inspection. Advised PIC Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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 P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration shall be within range 50 ppm to 100 ppm. Advised to cease use and have unit repaired. COS: Dishes were moved to 3-compartment sink for wash-rinse-sanitize.

Inspector notes: Observed containers of buttermilk ranch and coleslaw prep 1 hour prior sealed tightly covered in reach-in-cooler. Advised PIC 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: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC remove lids from containers and proper ventilate for proper cooling.

Inspector notes: Observed multiple single service cups of house-made buttermilk ranch cold holding in the temperature danger zone above 41 degrees F in the prep top cooler. Also observed cooked corn cold holding in the temperature danger zone above 41 degrees F. stored in the walk-in cooler. Advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC had food employees discard multiple containers of single-service house-made buttermilk ranch and corn.

Inspector notes: Observed facility with inadequate concentration for bleach used in order to respond to vomit/fecal events. Advised PIC a food establishment shall have 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 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. CA: Advised PIC to obtain approved bleach in order to properly respond to vomit/fecal response.

Inspector notes: Upon arrival, observed raw calamari and raw catfish thawing in stagnant water in the 3-compartment sink. Advised PIC on proper thawing methods. COS: PIC had food employee turn on cool, running water for proper thawing methods.

Inspector notes: Upon arrival, observed most recent inspection report not posted in public view of facility. Advised PIC that the most recent inspection report shall be posted in public view of facility at all times.