Luc’s Seafood & Grill

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee yogurt above case of tomatoes inside duckers reach in cooler in kitchen. Operator moved yogurt and stored away from restaurant food. Corrected On-Site

Basic – Equipment in poor repair

Gasket in dukers reach in cooler in kitchen. Air escaping when unit door is closed.

Basic – Hole in or other damage to wall , front of kitchen next to flip top cooler on the right side.

Basic – In-use tongs stored on equipment door handle between uses in cook line. Operator moved to be washed, rinsed and sanitized. Corrective Action Taken

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 88F in cook line. Operator discarded water Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted. Emailed poster to manager

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw ground beef patties stored over packaged raw shrimp inside Kenmore freezer in kitchen. Operator moved raw ground beef patties under raw shrimp and stored correctly. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shrimp stored over cooked stone crabs inside turbo air reach in cooler in kitchen. Operator moved raw shrimp to be breaded in prep station. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to manager

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement form to manager.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter in cook line using 4 hour hold time as Time as a public health control without written procedure. Emailed written procedures to manager.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.