HOTT LEGG'Z

Violations (12)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled ready to eat food pans without first washing hands. Reviewed proper hand washing and employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled ready to eat food pans without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline - raw shrimp stored over ready to eat cooked crab claws. Operator stored all items properly

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline - raw shrimp stored over ready to eat cooked crab claws. Operator stored all items properly **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw shell eggs stored over raw shrimp. Operator stored all items properly.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw shell eggs stored over raw shrimp. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - gumbo (46F); au jus (46F). Per operator items held in unit overnight. No items prepped or portioned today.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - gumbo (46F); au jus (46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup in back of unit. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - gumbo (46F); au jus (46F). Per operator items held in unit overnight. No items prepped or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - gumbo (46F); au jus (46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup in back of unit. See stop sale.

  High Priority

• 13-04-4Corrected on site

  Employee - cook - with no beard guard/restraint while engaging in food preparation. Cook put on beard guard.

  Basic - Employee - cook - with no beard guard/restraint while engaging in food preparation. Cook put on beard guard. **Corrected On-Site**

  Basic

• 14-17-4Repeat

  Walk-in cooler shelves with rust that has pitted the surface.

  Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

  Basic

• 23-03-4Corrected on site

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar soda gun holsters. Operator cleaned during inspection.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar soda gun holsters. Operator cleaned during inspection. **Corrected On-Site**

  Basic

• 29-17-4

  Waste line missing at soda gun holster. 1 bar soda gun.

  Basic - Waste line missing at soda gun holster. 1 bar soda gun.

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Operator moved item to walk in to continue thawing.

  Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Operator moved item to walk in to continue thawing. **Corrected On-Site**

  Basic

• 14-74-7

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline low boy - Ice buildup in back of unit.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline low boy - Ice buildup in back of unit.

  Basic

• 06-09-2Corrected on site

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler - 8 packs reduced oxygen fish still in vacuum - per operator removed from freezer approximately 5 hours ago. Reviewed proper procedures and operator immediately removed fish from vacuum.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler - 8 packs reduced oxygen fish still in vacuum - per operator removed from freezer approximately 5 hours ago. Reviewed proper procedures and operator immediately removed fish from vacuum. **Corrected On-Site**

  Basic