PIER 18 CAJUN SEAFOOD & BAR

Certified Food Protection Manager / Food Handler Certification

Observed no food manager on-site for the kitchen area.Corrective Actions: Ensure to have a food manager on-site while food preparation is beimg performed.

Proper eating, tasting, drinking or tobacco use

Observed employee drink stored on prep line cooler near the hand washing sink.Corrective Actions: person in charge had voluntarily discarded employee drinks.

Food separated and protected

Observed bulk seasoning bin on lower shelf near the prep line lacking required protective cover.Corrective Actions: Ensure to cover bulk seasoning bin when not in use to help with any contamination.

Food-contact surfaces: cleaned & sanitized

Observed no sanitizer solution buckets set up to disinfect food contact surfaces.Corrective Actions: Ensure to set up sanitizer buckets to disinfect food contact surfaces. for chlorine concentration must be 50-100ppm

Proper cooling time and temperatures

Observed corn cooling on wire shelf with no time documentation of when the cooling process started.Corrective Actions: Emsure to have time documentation for when the food item started the coolimg process and using the proper coolimg procedure. from 135*F to 70*F with in 2hr and from 70*F to 41*F with in 4 hours for a total of 6 hours cooling.

Proper cold holding temperatures

Observed Raw chicken at the prep line cooler near the hand washing sink at 48*FCorrective Actions: Person in charge removed out of temperature chicken from the line to rapidly cool in the walk in cooler on ice.

Proper date marking and disposition

Observed no date label on sauces in the walk in coolerCorrective Actions: Ensure to date label the sauces in the walk in cooler with the prep dates and discard dates.

Contamination prevented during food preparation, storage and display

Observed boxes of snow crab stored directly on the floor in the walk in freezer.Corrective Actions: Ensure to store all food items at least 6"off the floor or higher.

Wiping cloths; properly used and stored

Observed wipimg cloth stored on food contact surface and cutting boards in the kitchen.Corrective Actions: Enaure to,store wiping clothes in a sanitizer bucket with the proper sanitizer concentration.