Saint Urban #1

Inspector's notes

Observed food service employee handle raw chicken with gloves on; and then proceed to apply a new pair of gloves on to handle fish before washing his hands. 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 informed employee to wash hands before applying a new pair of gloves to prevent cross contamination.

Inspector's notes

Raw fish, cooked shrimp, cooked eggs, raw eggs, and raw taco meat measured 50-59 degrees F internally in prep top cooler closest to warewashing area. Cooked shrimp and cooked eggs had been in unit since the day prior and were discarded at time, all other items had been stocked within the last 2 hours and were moved to another cooler at time. Service call was placed and unit will not be used without ice until it is repaired. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

A large amount of shellstock tags for oysters did not have the date of last item sold recorded and were being stored built up in oyster drawer. Tags were filed at time. Please ensure shellstock tags are maintained in order with date of last item sold recorded for at least 90 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine in kitchen measured 0 ppm available chlorine during inspection. It was determined that the chemical bottle was empty. Chemical was replaced at time and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked wings on speed rack in kitchen measured 70 degrees F, and cooked beets measured 85 degrees F. Person in charge said that they had both been cooked nearly 2 hours prior, items were moved to walk-in at time. Please ensure food items are cooled in enclosed cooling equipment to ensure cooling benchmarks are met (items can cool briefly at ambient temperature but should be moved to coolers once they drop to below 135 degrees F). Corrective Action: Corrected at time of inspection.