Ragin Crab

*10 Clean Sight and Touch

Soda gun nozzles at bar observed with black mold-like substance accumulation.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidance for clean up of bodily fluids and or biohazard spill kit.

*20 Grease Trap Tickets

Service grease trap ASAP and maintain service every 90 days. Maintain manifest on file at location to provide upon request.

*22 Accredited food handler certificate - 60 days

Provide food handler certificates for all employees not manager certified and maintain on file at location to present upon inspection.

*39 Equipment in good repair and proper adjustment.

Remove/repair broken ice machine and RIC on cook line. Replace torn gaskets on WIC/RIC doors throughout. Replace multiple residential RIF units with commercial.

*34 Pest control-routine inspections for

Flies observed throughout BOH.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Do not store sanitizer buckets on the floor.

*41 Food storage containers, identified with common name of food.

Label all food containers with common name. Label when removed from its original container; seasoning shakers.

*43 Light bulbs, light shields provided

Replace broken light under vent hood.

*45 Premises shall be maintained in good repair

Replace/repair broken and missing floor tiles in prep, cook, and storage areas.

*42 Floors/walls/ceiling/nonfood dirty

Exterior of equipment and FRP wall observed sticky to the touch.

*14 Gloves single use

change gloves when performing different tasks and wash hands before donning new gloves

*10 Clean Sight and Touch

thoroughly clean and sanitize the soda gun nozzle and holster

*18 Toxic items labeling-non original container

label all spray bottles

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

keep all ready to eat products towards the top and above all raw foods inside the reach in cooler

*45 Walls easily cleanable and light in color

food splatter/debris on the walls

*20 Grease Trap Tickets

*39 Keep utensils handles upright or protected

* 21 RFSM notify 10 days & replacement in 45 days

*31 Individual, disposable towels

replenish every disposable towel dispenser

*34 Outer openings:closing holes, gaps

to prevent pest entry at the back door

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies in the bar area

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw eggs stored above RTE food.

*10 Clean Sight and Touch

Mold observed inside RIC.

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*31 No soap at handsink

*34 Controlling pests. Eliminating harborage conditions

fruit flies

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

onions

*39 Store all equipment & utensil covered or inverted

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

Repair broken WIC door handle.

*39 Utensils, single serve items 6 inches off - floor

utensils must be stored 6 inches off the floor

*43 Light bulbs, light shields provided

need a on the light in the dry goods

*07 Food safe, good condition, unadulterated, and honestly presented

cut lemons and tomatoes in the same container with lettuce

*42 Floors/walls/ceiling/nonfood dirty

gaskets on all coolers and freezers clean splash and build up on walls ceilings and equipment

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

replace door on ice machine- you are not able to sanitize (tape)

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw shrimp over rte

*38 Thawing. under running water criteria - water velocity

can not thaw shrimp in standing water use drip pans

*45 Lockers to be used to store personal items

personal items can not go above oor next to food or utensils or on/above food or utensils

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

thawing shrimp in standing water

*21 RFSM - Not On Site

no RFSM on Site

*35 Hair Restraints effective

must wear hair nets hats or visors

*19 Water & Plumbing in good repair- per code

floor drain blocked in kitchen. have it fixed no later than 10-1-19 or citation will be issued Hand sink is slow draining

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

separate potable ice from around soda lines prevent contamination from other sources- water on the floor in production area cover grease trap with solid rubber mat (1") can not be left uncovered

*10 Clean Sight and Touch

algae in the sada gun holders- clean soda gun and sada gun holders clean knife holder clean microwave

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees or below *move perishables to ric up front

*32 Damaged Equipment

replace door on ice machine- you can not clean or sanitize it

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinks can not be on prep surfaces or above or next to food and utensils

*45 Premises shall be maintained in good repair

fix floor going into dry goods storage - so employees do not fall through back door must remain unlocked during business hours (no pad lock)

*43 Light bulbs, light shields provided

replace all bulbs that are not working replace broken or cracked light guards in production area and missing one in the back

*27 Cooling, heating, and holding capacities. Equipment

madeline and walk in cooler are above 50 degrees f WIC 57 degrees F Makeline 62 degrees f they must be serviced and able to maintain temperatures below 41 degrees f tiliapia *57 green peppe

*42 Floors/walls/ceiling/nonfood dirty

CLEAN: all gaskets on coolers and make lines all walls ceilings floors and equipment to remove build up exteriors of all coolers and freezers dust on the a/c vents

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

back door must be sealed to limit the entrance of rodents and other pests

*21 RFSM - Not On Site

must have register food manager course with the city of dallas there must be a RFSM on site at all times food is being produced

*03 Vending Machine. Hot Hold (135øF or higher)

temperatures must be maintained at 135 degrees f or below

*02 Cold Hold (41øF/45øF or below)

temperature not maintained at 41 degrees F or below- have 2 RIC serviced items in the top of the make line not below 4- need deeper containers

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute

sea back door to prevent entrance of pests. No fly strips allowed

*37 Storing the food at least 15 cm (6 inches) above the floor

flour and onions on the floor- must be 6 inches off

*39 Utensils, single serve items 6 inches off - floor

utensils must be 6" off floor

*45 Premises shall be maintained in good repair

need light switch cover on WIC light

*32 Approved Food Contact Equip.

must use food grade equiptment

*38 Thawing. under running water criteria

food can not be thawed in standing water

*40 Handle & dispense of cleaned utensils, single-use

can not use a cup (styrofoam) must have handle

*45 Lockers to be used to store personal items

personal items next to and above food and utensils (cell phones) can not be stored next to or above food.

*10 Clean Sight and Touch

clean make line

*42 Floors/walls/ceiling/nonfood dirty

dust on ceilings walls and vent a hood clean splash and build up on floors and equipment walls ceilings

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw beef next to gumbo sausage next to raw shrimp

*10 Clean Sight and Touch

clean soda nozzles at bar

*42 Dirty nonfood contact surfaces

clean interior and exterior of dry goods storage, oven exterior of microwave

*18 Toxic items labeling-non original container

Label all toxics not in original container (spray bottles)

*20 Grease Trap Tickets

must have grease trap ticket/liquid waste manifest with in the last 3 months

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained below 41 degrees F

*45 Lockers to be used to store personal items

personnel items by utensils- must be in designated area or locker away from food and utensils

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes- knife storage and dump sink

*47 Handwashing signage

hand sinks are for hand washing only

*39 Keep utensils handles upright or protected

Ice scoop handle cannot touch ice handle must be up right

*21 RFSM - Not On Site

No Registered Food Service Manager on site

*42 Dirty nonfood contact surfaces

clean inside and out of all coolers and freezers. Especially all handles clean all trash cans and build up on all equipment clean mildew on shelves in walk in

*10 Sanitization after Cleaning

no sanitizer in bar dishwasher ans 3 comp sink

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

fix back door where there is no light shining. weather stripping

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw fish and alligator over cooked

*36 Cloths in-use for wiping between uses stored

Sanitation wipes must be in solution when not in use

*19 Water & Plumbing in good repair- per code

fix leak at 3 comp sink

*18 Use toxic according to manufacturer direction

sanitation bucket 400 ppm needs to be 200 ppm

*46 Covered waste receptacle for women's restroom

Need a second covered receptacle/ trash can for woman waste in the women’s restroom

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

all cooked items must be covered in walk in

*20 Grease Trap Tickets

*07 Food safe, good condition, unadulterated, and honestly presented

*36 Cloths in-use for wiping between uses stored

*34 Insect control:prevent dead insects from food

*41 Food storage containers, identified with common name of food.

*20 Grease Trap Tickets

*39 Equipment in good repair and proper adjustment.

*43 Light - 50 foot : Food and utensils area

*45 Floor& wall junctures- coved & sealed

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

seal up bags of food once opened

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw gator over cooked rice raw chicken over cooked sausage

*34 Pest control-routine inspections for

cockroaches seen have twice monthly pest control

*20 Grease Trap Tickets

keep on site

*28 Date marking > 24 hrs,on site,temp 41F

*02 Cold Hold (41øF/45øF or below)

jambalaya 44.5 F low boy Cajon dressing 61 F sausage 55 F sausage 45 Fin WIC

*21 RFSM - Not On Site

get all managers registered

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*32 Approved Food Contact Equip.

no sterilite containers

*32 Nonfood surfaces-design to be cleaned easily

seal all raw wood

*26 Consumer Advisory--Disclosure--description criteria

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw shrimp over vegetables raw shrimp overproduce

*02 Cold Hold (41øF/45øF or below)

sausage 49.8F oysters 44.8 F, discarded

*29 Food thermometers provided and accessible

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

raw shrimp 66° F, thawing should never bring food out of safe temperature

*18 Licensed pest control applicator only

no hot shot, only licensed application only

*21 RFSM - Not On Site

*27 Cooling method, criteria - using ice bath

2 hours, 81 F