Harbor Seafood Cajun House & Ramen

Inspector's notes

Observed towels directly touching and covering multiple foods in the walk-in refrigerator. Also observed cooked cut sausage stored directly in a box from the original packaging. Discussed with PIC All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC took the towels and replaced with lids and relocated the cut cooked sausage into appropriate containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above ready to eat (RTE) crab meat. Discussed with PIC All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS items such as chopped lettuce, boiled eggs, clam chowder, cooked wings and cooked crawfish without date marking. Per PIC the items were cooked more than 24 hours prior to inspection. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Date marks were updated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw oysters on the menu missing the disclosure symbol and the consumer advisory statement. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to next routine inspection 8-24-26 Corrective Action: Correct prior to re-inspection 8-24-26

Inspector's notes

Observed employee wash ice scoop and rice paddle in the sanitizer and did not use soap or rinse. Chlorine sanitizer level was above 200pm. Discussed with PIC Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Also discussed proper washing of equipment, dishes and food contact surfaces is to use soap, rinse, sanitize and airdry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked corn on the cob and cooked potatoes in a more than 4 inches deep pot in the walk-in and also a third pan in the sandwich prep table at 70*F at time of inspection. Per PIC the potatoes were cooked 1 hour prior to inspection. Discussed with PIC 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: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed several boxes stored directly on the ground in the freezer walk-in. Discussed with PIC Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated the food off the ground at time of inspection. Corrective Action: Correct at time of inspection

Inspector's notes

Observed used rice paddle stored in a reused single use container in water at 70*F at time of inspection. Discussed with PIC 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 several towels being used as lids covering food throughout the facility. Discussed with PIC all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC replaced the towels at the time of inspection with lids and plastic wrap at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef cook green shell mussels and shrimp in the wok and used a scoop to take the food from the wok and place bare hand directly on the food to guide in removing the food from the scoop. Embargoed the dish and PIC discarded at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink in the kitchen covered in several dirty towels on the faucet, splashguards and in the basin. Also observed a bucket of water in the hand wash sink by the register. Discussed with person in charge (PIC) hand wash sinks shall maintain accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of cooked rice with condensation on the food wrap covering on the counter at 100*F next to large rice maker and a rice paddle in a single use container of 78*F water between them both containers. Per PIC they cooked the rice, remove some from the heat about 1 hour prior to inspection and store on the counter as it is easier to make fried rice with. They discard the rice on the counter after 2 hours if not used and the rice paddle is for both the counter rice and hot holding rice. Discussed with PIC the rice on the counter shall be utilizing Time as Public Health Control (TPHC) and will have its own separate rice paddle from the hot holding rice in the rice maker. Also discussed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Utensils used for TCS items shall be stored in the product and the handle upright not touching the surface of the food on in hot water at 135*. PIC took rice paddle to get cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed personal prescription bottles stored on a table used for prep next to and above single use containers. Discussed with PIC

Inspector's notes

Observed a deep container of boiled potatoes on a table with an internal temperature of 125*F. Also observed a container of boiled corn filled above the fill line with an internal temperature of 65*F in the top part of the prep table. Per PIC these items were boiled at the same time. The potatoes sitting at room temperature and the corn was placed in the prep table less than 2 hours prior to inspection. Discussed with PIC 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. All TCS foods being cooled in deep containers and in the prep table were transferred to shallow containers and placed into adequate refrigeration to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a fly strip directly above the prep table covered in dead flies. Discussed with PIC All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control sticky strip from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a non-working motion censored paper towel holder dispenser at the handwashing sink near the prep sink in the back of house at time of inspection. Person in charge placed paper towel roll next to hand washing sink at time of inspection. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. Discussed of providing paper towels to ensure proper hand washing with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee setting up 3-compartment sink and go and finish a customer's order without washing hands at time of inspection. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap at the handwashing sink in the back of house at time of inspection. 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple aerosol cans of roach killer stored under the handwashing sink in the front of house. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: Observed over 200 ppm chlorine in sanitizer in 3-compartment sink actively being used. Water was added to the 3-compartment sink to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap at the handwashing sink in the back of house. 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. PIC provided soap for handwash sink at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw mussels and raw chicken stored in the walk-in above ready-to-eat (RTE) cilantro and cabbage at time of inspection. Person in charge (PIC) relocated the mussels & chicken to shelf lower than all the RTE veggies at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Corrective Action: Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed no handwashing cleanser at the handwashing sink in near the cook station. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. - Observed no chlorine test strips available at time of inspection. Establishment utilized chlorine sanitizer for sanitizing food contact surfaces. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Obtain prior to re-inspection on 3/21. Correct By: Correct Prior To Reinspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink in the front of house blocked by sanitizer bucket stored in the sink. Employee moved the sanitizer bucket a proper storage area at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Observed a sanitization bucket with chlorine sanitizer near the register, which tested above 200 ppm. Person in charge (PIC) diluted sanitization bucket & the sanitizer solution retested at 100 ppm. Sanitizer must test between 50 to 100 ppm & must be tested every time solution is made. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - Observed closed sealed boxes of packaged frozen seafood on floor of the freezer. Observed pot of potatoes and corn on the floor of the walk-in. Observed open bags of floor on the floor in the back of house. Person in charge (PIC) will have employees move boxes around and place above the appropriate shelves and crates to keep them 6" from the ground. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd