Hot N Juicy Crawfish

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several sanitizer buckets and 3-compartment sink sanitizer that was testing above the 150-400 parts per million range for quat sanitizer based on the sanitizer testing strip reading. Person in charge added water to the buckets and the 3-compartment sink and diluted the sanitizer such that the sanitizer testing strips after adjustment indicated an approximate concentration of 200 parts per million, which is within the appropriate range of 150-400 parts per million. Discussed with person in charge to regularly check sanitizer with their test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee removing soiled gloves and then grabbing clean gloves without washing their hands prior. Instructed employee that anytime gloves are changed out, the hands should be washed. Employee threw the gloves away and washed their hands and grabbed a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tightly closed individually bagged portions of cooked noodles inside of a metal bowl inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 46°F. In discussion with the person in charge, the noodles had been cooked and began cooling approximately 4 hours prior to the start of the inspection. The person in charge placed the bags of noodles into an ice water bath to rapidly chill the food down to 41°F. Discussed with person in charge to utilize ice baths to rapidly chill the cooked bags of noodles and to verify the cooling times and temperatures. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some areas on the cookline where the floor tiles are beginning to lift off the floor and some areas of grout have been diminished such that the floor in those areas is no longer smooth, durable or easily cleanable. Discussed with person in charge to repair the floors so that they are smooth, durable and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed faucet at the 2-compartment sink that has a continuous leak coming from it. Discussed with person in charge to have the faucet repaired. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some areas on the cookline where the floor tiles are beginning to lift off the floor and some areas of grout have been diminished such that the floor in those areas is no longer smooth, durable or easily cleanable. Discussed with person in charge to repair the floors so that they are smooth, durable and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed utensil being stored in a container with water at ambient temperature. Person in charge replaced the utensil container with a different, clean and dry container and clean utensil. Discussed with person in charge to either use a hot plate or a small container on the griddle that can maintain the water temperature at a minimum of 135°F if the intent is to still store in-use utensils in water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink in the back area behind the bar with the small ice machine that is beginning to become detached from the wall. All handwashing sinks should be sealed smooth and flush to the wall with silicone or caulking. Discussed with person in charge to reseal the handwashing sink so that it is smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing sink that is adjacent to the walk-in cooler that is being blocked by a large cooler unit. Please ensure that all hand sinks are adequately supplied and available for use at all times. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several cutting boards stored on the clean dishes rack with food debris still stuck to the cutting boards. In discussion with the person in charge it was determined that the cutting boards had been stored as clean. Discussed with person in charge proper ware washing methods and placed the dirty cutting boards back to be washed again thoroughly. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pitchers and other food containers on the drying rack that were stacked together prior to fully air drying the dishes. Upon separating the dishes, water was observed to still be trapped between the stacked dishes. Person in charge separated the other wet dishes. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand washing sink in the front area behind the bar in the corner that is beginning to become detached from the wall. All hand sinks should be sealed smooth and flush to the wall. Re-caulk/seal the hand sink so that is it smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine 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 pans of raw shrimp with some bags of ice sitting on top of the shrimp on a countertop in the main kitchen. Per the person in charge the shrimp is cold holding. The internal shrimp temperature was measured using a probe thermometer and had an internal temperature of 46°F. The person in charge placed the pans of shrimp inside an ice bath to rapidly chill the food to 41°F and to maintain cold holding temperatures of no greater than 41°F. Discussed with person in charge setting up ice baths to place the pans of shrimp inside of to keep the food cold from the bottom as well as the top of the pan. 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. -- The ambient temperature of the walk-in refrigerator at 55°F using min/max thermometer. See violation above. The establishment has sufficient cooler space to operate until the walk-in is repaired. A re-inspection will occur within 24 hours to verify unit is able to maintain TCS foods at 41°F or below. Correct By: Correct Prior To Reinspection

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 various TCS foods including: shrimp, crawfish, boiled potatoes, boiled eggs, spam, calamari, catfish, chicken tenders, and étouffée in the walk-in refrigerator with internal temperatures ranging from 51°F-59°F using probing thermometer. The person in charge stated employees had the walk-in door kept open as they were putting prepped items away approximately 3 hours prior to the inspection. At the time of inspection, the PIC voluntarily discarded the items. Ensure all TCS food is maintained at 41°F or less. Correct By: Corrected At Time Of Inspection