MR. SHRIMP CAJUN KITCHEN

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa (48F), coleslaw (48F), cut leafy greens (60F), fish (51F), and shrimp (50F) in flip top reach in cooler opposite fryers at cookline in kitchen. Not prepared or portioned today. Operator placed items in unit less than three hours ago. Operator turned unit to coldest setting to rapid chill food to 41F or below. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food, batter, identified in the written procedure as a food held using time as a public health control has no time marking at cookline in kitchen. Operator time marked, 10a-2p.

High Priority - Time/temperature control for safety food, batter, identified in the written procedure as a food held using time as a public health control has no time marking at cookline in kitchen. Operator time marked, 10a-2p. **Corrected On-Site** **Warning**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored directly on top of canned goods at storage rack in dry storage area. **Warning**

Basic

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food and handling food utensils while wearing bracelets. **Warning**

Basic

Equipment in poor repair. 1. Torn door gasket at two door hoshizaki reach in cooler opposite fryers in kitchen.

Basic - Equipment in poor repair. 1. Torn door gasket at two door hoshizaki reach in cooler opposite fryers in kitchen. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler opposite fryers at cookline. 2. Walk in cooler door gasket. 3. Door gaskets at two door reach in cooler next to Bain Marie in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler opposite fryers at cookline. 2. Walk in cooler door gasket. 3. Door gaskets at two door reach in cooler next to Bain Marie in kitchen. **Warning**

Basic

Standing water in bottom of two door, Hoshizaki reach-in-cooler opposite fryers in kitchen.

Basic - Standing water in bottom of two door, Hoshizaki reach-in-cooler opposite fryers in kitchen. **Warning**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container and lids in basin of hand sink in warewash area. **Repeat Violation** **Warning**

Intermediate

Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**

Basic

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Intermediate

Cutting board has cut marks and is no longer cleanable at cutting board opposite cookline in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable at cutting board opposite cookline in kitchen. **Repeat Violation** **Warning**

Basic