The Famous Shabazz Seafood Restaurant

Inspector notes: Observed bottles of sauce in reach in unit to be without a common name label. RCA: 511-6-1.04(7)(c) - Food Labels (c) Food Labels. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Inspector notes: Observed frozen shrimp left out on the prep sink at room temperature. Observed frozen fish thawing in a bowl of standing water. Corrective Action (CA/COS): The Person in Charge (PIC) discarded the standing water and placed the frozen fish into the cold holding unit for proper thawing under refrigeration. The frozen shrimp were also placed in the cold holding unit to thaw properly. (RCA): Time/temperature control for safety (TCS) foods must be thawed using approved methods. Foods shall be thawed under refrigeration that maintains a temperature of 41°F (5°C) or below, or completely submerged under running water at 70°F (21°C) or below with sufficient velocity to agitate and remove loose particles. Thawing must be controlled to prevent portions of the food from rising above 41°F (5°C) for...

Inspector notes: Observed employee personal items (keys, cellphone, etc.) stored on a table where an employee was actively mixing sauce, creating a risk of contamination. Corrective Action (CA/COS): The Person in Charge (PIC) removed all personal items from the food preparation area and relocated them to a designated storage area to prevent contamination. (RCA): Employee personal items must be stored in designated areas to prevent contamination of food, equipment, utensils, linens, and single-service articles. Areas for personal belongings and electronic device use must be separate from food preparation areas in accordance with DPH Rule 511-6-1-.07(4)(b).