Seafood Restaurant Scores U: Restaurant Inspections September 19

The following are restaurant health inspection scores as reported by Gwinnett County: 

Red Crawfish and Seafood, 1820 North Brown Road Suite 10
Score: 61 U
Inspection Date: September 19
Previous Score: 82 B (5/13/13), 90 A (3/26/13)
Type of inspection: Routine
Violations: 2-1B, Violation of Code: [.03(5)(c) ] Observed employees putting on gloves without washing hands. Hands must be washed when they are contaminated and before putting on gloves to handle ready to eat foods. Employees washed their hands after being advised.  Corrected On-Site.  New Violation. 2-1B, Violation of Code: [.03(5)(b) ] Observed employee when instructed to wash his hands dip them in soapy water then dip them in plain water. Hands must be washed for 20 seconds with soap and warm water at designated sinks. Employee was advised of proper procedure and re-washed hands properly.  Corrected On-Site.  New Violation. 2-1C, Violation of Code: [.04(4)(a) ] Observed employees handling french fries, onion rings, and pickles with bare hands. No gloves were onsite at beginning of inspection. Owner sent someone to get gloves. A barrier must be used between hands and ready to eat foods. Gloves were obtained and employees put on gloves to handle foods.  Corrected On-Site.  New Violation. 2-2D, Violation of Code: [.06(2)(o) ] Handsink by dish machine being used to store clean linen and other equipment. Hand sinks must be accessible for handwashing at all times. All items were moved making hand sink accessible.  Corrected On-Site.  New Violation. 4-1A, Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] Raw chicken stored over raw squid and raw squid stored over corn and beans in prep cooler. Raw beef stored over eggs and raw fish stored over cheese and butter in 2 dr cooler. All raw animal products must be stored according to minimum cook temperature. Foods were rearranged in coolers during inspection.  Corrected On-Site.  New Violation. 8-2B, Violation of Code: [.07(6)(g) ] Chlorine sanitizer in bar at a concentration greater than 200ppm. All sanitizers must be held at appropriate sanitizer levels. Sanitizer was changed to be between 50-100ppm.  Corrected On-Site.  New Violation. 8-2B, Violation of Code: [.07(6)(c) ] Dawn soap stored over crawfish boil and butane fuel stored with sauces on dry storage shelves. All chemicals must be stored in manner to prevent contamination. All were moved under dish sink away from food and clean equipment.  Corrected On-Site.  New Violation. 10D, Violation of Code: [.04(3)(l) ] Shellstock tags and boxes for New Zealand Green mussels not being kept for 90 days. Shellstock tags must be held in facility for 90 days in chronological order.  New Violation. 10D, Violation of Code: [.04(4)(d) ] Oils and dry foods taken from original packages not labeled with name. All foods taken from its original package must be labeled with common name.  New Violation. 12A, Violation of Code: [.04(4)(q) ] Crab legs, crawfish, and soy sauce stored on floor. All foods must be stored at least 6 inches above the floor.  New Violation. 12B, Violation of Code: [.03(5)(i) ] Upon entry into kitchen, employee observed cooking and handling food without hair restraint. Hair longer than 1/2 inch must be restrained. Employee put on hat.  Corrected On-Site.  New Violation. 12B, Violation of Code: [.03(5)(g) ] 2 employees observed with watch and bracelets on while cooking. Only a plain band ring may be worn while handling food. Bracelets and watch was removed.  Corrected On-Site.  New Violation. 12C, Violation of Code: [.04(4)(m) ] 2 wet wiping cloths left on table while not in use. All wet wiping cloths must be held in sanitizer while not in use. Both were moved into sanitizer during inspection.  Corrected On-Site.  Repeat Violation. 12D, Observed crawfish and squid in vegetable sink when entering kitchen. Vegetable sink must only be used for preparing fruits and vegetables. Sink was sanitized and all meats were removed.  Corrected On-Site.  New Violation. 13A, Violation of Code: [.10(2)(g) ] Inspection report from 02/18/13 posted. Last inspection 05/13/13. Recent inspection report must be posted at all times.  New Violation. 14A, Violation of Code: [.04(4)(k) ] Rice scoops stored in standing water and knives stored between prep tables. Utensils may be stored in water maintained at 135F or above, continuously running water, or on a clean dry surface. All were removed and washed at dish sink.  Corrected On-Site.  Repeat Violation. 18, Violation of Code: [.07(2)(k) ] Sticky fly paper hanging over prep tables. Insect control devices must be stored in a manner to prevent contamination of food and prep areas. Sticky paper was removed during inspection.  Corrected On-Site.  New Violation.