Pelican Alley

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
• Food protection and cross-contamination
  • Basic: Food not stored at least 6 inches off of the floor.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade containers used for food storage - direct contact with food.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at outside hose bibb.
• Insects, rodents, pests and animals
  • Basic: Screening is not 16-mesh to the inch in the back storage area.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish fry batter (86°F - Cold Holding). Observed time as public health control written plan marked for a 6 hour hold. The operator discarded the batter. Observed cooked crab cakes (50°F - Cold Holding); sliced cheese (48°F - Cold Holding); raw salmon (46°F - Cold Holding); raw ground beef (57°F - Cold Holding); raw beef (52°F - Cold Holding) in the low boy cold holding unit underneath the grill. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche served with raw fish not identified on the menu.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw scallops (45°F - Cold Holding) in the reach in cooler at the middle of the cook line. The operator voluntarily discarded the scallops. Observed cooked crab cakes (50°F - Cold Holding); sliced cheese (48°F - Cold Holding); raw salmon (46°F - Cold Holding); raw ground beef (57°F - Cold Holding); raw beef (52°F - Cold Holding) in the low boy cold holding unit underneath the grill. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
  • High priority: Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70°F. See stop sale. Observed fish fry batter (86°F - Cold Holding). Observed time as public health control written plan marked for a 6 hour hold. The operator discarded the batter.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed raw fish and shrimp thawing in standing water in the second walk in cooler.
• Food protection and cross-contamination
  • Basic: Food not stored at least 6 inches off of the floor. Observed raw chicken, raw ground beef, and raw bacon not stored 6 inches off the floor in the walk in cooler.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing wrist watches.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade containers used for food storage - direct contact with food. Observed non-food grade plastic containers used to store and in direct contact with flour and cornstarch.
• Wiping cloths and linens
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine solution sanitizer bucket stored on a food preparation surface near a cutting board. The operator properly stored the sanitizer bucket.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with a black slime-like substance.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at outside hose bibb.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the kitchen. Observed approximately 20 rodent droppings in the back chemical/maintenance equipment storage area. The operator cleaned the areas with the rodent droppings.
  • Basic: Screening is not 16-mesh to the inch in the back storage area.