LISAS CHICKEN & SEAFOOD # 31

Violations (8)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler cards for each employee. Observed some expired certifications for food handling employees on site.Corrective Actions: Ensure all employees have current food handler cards and can provide them during inspections.

• 8

  Hands clean and properly washed

  Observed employee wash hands with gloves on.Corrective Actions: Ensure employees wash hands without gloves, before putting gloves on and in between changing gloves

• 10

  Adequate hand washing facilities supplied and accessible

  Observed none of the paper towel dispensers were working at any of the 3 hand sinks.Corrective Actions: Ensure paper towels are available at all times at all the hand sinks.

• 23

  Proper date marking and disposition

  Observed no date labels on any prepped food.Corrective Actions: Ensure all prepped food is date labeled.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no allergen awareness poster posted for staff.Corrective Actions: Ensure an allergen awareness poster is posted for staff.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed a container of whole pieces of chicken and a container of shredded chicken for gumbo sitting in the office. Manager stated she was shredding before the inspection and that it was cooked 30-40 minutes prior. No cook time was recorded and the internal temperature of the whole pieces of chicken was 76*F.Corrective Actions: Ensure to chicken is cooled to 70*F or lower within 2 hours of being cooked and then cooled to 41*F or lower within 4 hours for a total of 6 hours cooling.

• 43

  In-use utensils; properly stored

  Observed scoop handles touching the bulk food product.Corrective Actions: Ensure scoop handles do not touch the food product.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed empoyee items on a food preparation counter in the back. Observed employee food preparation area above restaurant canned food.Corrective Actions: Ensure employee items are stored below and away for restaurant items.