The following are violations cited by inspectors in the field based on the Rules and Regulations for Food Service CHAPTER 290-5-14
Food Contact Surfaces Cleaned and Sanitized
Contributed by: Kim Brown, EHS3
Food Service Inspection Item Number 4-2b
Code Provisions: .05(7)(a)1
Observation: Numerous plates, bowls, and utensils stored as clean observed with stuck-on food debris.
Compliance/Corrective Action (CA) Required: All food contact surfaces must be properly cleaned to sight and touch prior to being stored for use.
Corrected on sight during the inspection (COS): Items were removed for cleaning.
Proper Cold Holding Temperatures
Contributed by: Casey Saenz
Food Service Inspection Item Number 6-1A
Code Provisions: .04(6)(f)
Observation: Time/Temperature Controlled for Safety (TCS) foods held above 41 ̊F in that crawfish was 48 ̊F, fish heads 52 ̊F, raw shrimp 48 ̊F while stored in the cook-line refrigerator.
Compliance/Corrective Action (CA) Required: Always cold hold TCS foods at 41 ̊f and below.
Corrected on sight during the inspection (COS): Food items were discarded since believed to have been out of temperature more than 4 hours .