Pappadeaux Seafood Kitchen

Inspector's notes

Observed cook line employee touch face multiple times, scratch behind pants area with gloved hands and proceed to handle fryer basket handles and plate food directly with gloved hands. Employee was asked to removed gloves and wash hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Right side kitchen glass door reach-in containing pickles, whole lettuce, and julienned potatoes under raw stuffed shrimp, stuffed crab, and breaded shrimp. Left side glass door reach-in fridge containing cooked octopus and sausage stored under raw shrimp. Items switched at time of inspection to have raw under ready to eat foods.

Inspector's notes

Cooling of walk-in items observed at 2:45pm. two batches of Bisque labeled 8am at 59*f degrees. Alex sauce 59*f degrees one batches labeled 8am. Bisque and Alex sauce discarded. Reviewed cooling procedures with kitchen manager on duty. Cooling must be finished 135-> 70*f in 2 hours and 70 -> 41*f degrees in 4 hours, for a total of 6 Hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Low line reach-in observed raw shrimp, portioned crab, sliced cherry tomatoes, spinach, cooked crawfish, and shredded cheese holding between. 48-53*f degrees. Door to drawer had not been closed properly. Some items discolored and PIC did not know how long items had been out and discarded. Please maintain TCS cold held items below 41*f degrees.

Inspector's notes

Observed at the outdoor chemical mixing station a Y-valve installed on a faucet downstream of an atmospheric vacuum breaker (AVB), creating a direct connection to a chemical dispenser. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Discussed with PIC installing a quick-release valve at the faucet to prevent pressure from building up against the AVB. PIC called maintenance to have the Y-valve removed during time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed sliced cherry tomatoes, feta cheese, and tomato-based cocktail sauce being stored in the upper left salad prep counter with a temperature of 57-61F. The PIC had said the product was stored more that 4 hours prior to inspection. All TCS food products must be kept at 41F at all times. The PIC discarded all the food products. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed the upper left salad prep counter with a temperature of 63.2F. All cold holding devices storing TCS Food products must be able to keep TCS foods at 41F at all times. The PIC removed all TCS food products from the cooler and is excluding food products from being placed in the cooler until repaired. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large amount of food debris around the keg area in the walk-in cooler. The establishment must clean as frequently as necessary in order to prevent any further buildup of food residue. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing... Observed employees preparing raw seafood and chicken to be cooked before changing gloves to handle ready to eat food items such as bread and vegetables. Instructed employees to wash hands when gloves are changed to switch tasks. Please ensure hands are washed after handling raw animal products, prior to handling ready to eat food items or food contact surfaces; changing gloves does not substitute proper handwashing. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked crab at 46F in the cold holding drawer underneath the grill station, catfish stored at the breading station at 49F, and pre-cooked pasta and rice noodles at 46F in the reach in fridge with a broken gasket. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. The PIC indicated that the ingredients were placed in the units an hour prior to inspection due to the lunch service and had taken the food and placed them to cool down to 41F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed the bottom cold holding drawer under the grilling station with a temperature of 53.6F on the min/max thermometer. All equipment that cold holds TCS foods must be kept at 41F at all times. The PIC took all the ingredients and placed it in the walk-in cooler to cool down to 41F and called for maintenance of the cooler. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd