Violation and inspection details

LANDRY'S DOWNTOWN AQUARIUM
700 WATER ST

Inspection Date:
9/18/2019 12:44:00 PM

Type of Inpsection:
Regular


Type 1 Violations — 1 of 36
WATER * SEWAGE * PLUMBING SYSTEMS

Type 2 Violations — 0 of 28

 

Noted that every cooler was time tagged for disposal including the walk in coolers. Operator stated they keep potentially hazardous product that measures 41F or below even after the time tag expires. Discussed time as a public health control requirements. If time without temperature control is used as the public health control up to a maximum of 4 hours: 1. The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; 2. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; 3. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and 4. The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Facility is extremely clean and well organized. Staff are knowledgeable in food safety. Report emailed to operator. 05b - Hot & cold water inadequate (Regulation Section 5-208 Hand washing Lavatory, Water Temperature, and Flow) Hot water at a minimum temperature of 100°F and cold water is not provided to the hand washing sink within 30 seconds of being activated.

Hot water at the server's station measured ~65F after at least 30 seconds of activation. Hot water at the bar measured ~100F after ~60 seconds of activation. Investigator noted hot water running at the following hand sinks during walk-through: server's station, back prep area, and snack shack. Hot water at a minimum temperature of 100F and cold water shall be provided to the hand washing sink within 30 seconds of being activated. Operator noted they need to replace their booster for the hand sink in the server's station. Investigator discussed the importance of ensuring hot water measures a minimum of 100F while active food handling is occurring. Investigator stressed ceasing all food handling if hot water does not measure a minimum of 100F. Hot water did not measure 100F at the hand sink in the server's station prior to investigator's departure.***Re-inspection is required.***Updated 10/14/19: clarified hot water comment.***