Harbor Seafood Cajun House & Ramen

Inspector notes: Observed chef cook green shell mussels and shrimp in the wok and used a scoop to take the food from the wok and place bare hand directly on the food to guide in removing the food from the scoop. Embargoed the dish and PIC discarded at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Observed a large container of cooked rice with condensation on the food wrap covering on the counter at 100*F next to large rice maker and a rice paddle in a single use container of 78*F water between them both containers. Per PIC they cooked the rice, remove some from the heat about 1 hour prior to inspection and store on the counter as it is easier to make fried rice with. They discard the rice on the counter after 2 hours if not used and the rice paddle is for both the counter rice and hot holding rice. Discussed with PIC the rice on the counter shall be utilizing Time as Public Health Control (TPHC) and will have its own separate rice paddle from the hot holding rice in the rice maker. Also discussed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Utensils used for TCS items shall be stored in the product and the handle upright not touching the surface of the food on in hot water at 135*. PIC took rice paddle to get cleaned at time of inspection

Inspector notes: Observed personal prescription bottles stored on a table used for prep next to and above single use containers. Discussed with PIC

Inspector notes: Observed hand wash sink in the kitchen covered in several dirty towels on the faucet, splashguards and in the basin. Also observed a bucket of water in the hand wash sink by the register. Discussed with person in charge (PIC) hand wash sinks shall maintain accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed a deep container of boiled potatoes on a table with an internal temperature of 125*F. Also observed a container of boiled corn filled above the fill line with an internal temperature of 65*F in the top part of the prep table. Per PIC these items were boiled at the same time. The potatoes sitting at room temperature and the corn was placed in the prep table less than 2 hours prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers and in the prep table were transferred to shallow containers and placed into adequate refrigeration to allow for rapid cooling

Inspector notes: Observed several towels being used as lids covering food throughout the facility. Discussed with PIC all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC replaced the towels at the time of inspection with lids and plastic wrap at the time of inspection

Inspector notes: Observed a non-working motion censored paper towel holder dispenser at the handwashing sink near the prep sink in the back of house at time of inspection. Person in charge placed paper towel roll next to hand washing sink at time of inspection. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. Discussed of providing paper towels to ensure proper hand washing with the PIC

Inspector notes: Observed employee setting up 3-compartment sink and go and finish a customer's order without washing hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th Consecutive