RESTAURANT NOLA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following in walk in cooler: COOK/COOL over 6HRS- chicken gumbo 83/89/82/78F, jambalaya 74F.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed the following in walk in cooler: COOK/COOL over 6HRS- chicken gumbo 83/89/82/78F, jambalaya 74F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in the reach in cooler under stove: HELD OVER 4HRS- steak 45F, sausage 46F, shrimp 48/49F, chicken 45/46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in the reach in cooler under stove: HELD OVER 4HRS- steak 45F, sausage 46F, shrimp 48/49F, chicken 45/46F. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cajun cream 93F (cook/cool 3 1/2 hrs) and seafood gumbo 100F (cook/cool 4 hrs) in walk in cooler. Manager put ice on both items to rapidly chill. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in dry storage location in back of kitchen. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall in dry storage location. Operator killed roach and sanitized location during inspection. Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 22 rodent droppings on floor behind CO2 tanks in dry storage location in back of kitchen. Operator had employee clean up droppings and sanitize location. Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Observed tuna, grouper, and red fish fully thawed in ROP package that are labeled to taken out of package prior to thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash 50F (held 3 hrs) and swai 47F (held 3hrs) in reach in cooler. Manager put ice on both to rapidly chill. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags without last date served. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna, grouper, and red fish fully thawed in ROP package that are labeled to taken out of package prior to thawing. See stop sale.

Basic - Dead roaches on premises. Observed three dead roaches in the following locations: one behind reach in freezer, one in outside storage unit, and one in office under desk. Operator had employees clean up dead roaches and sanitize locations. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four live flying insects in the following locations: two around cook line and two in dish washing location. Admin Complaint - From follow-up inspection 2024-09-12: During callback, observed three live flying insects in the following locations: one at cook line in kitchen, one in dish washing location, and one in dry storage location. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed seven dead roaches under dry storage rack in dry storage location. Admin Complaint - From follow-up inspection 2024-09-12: During callback, no dead roaches observed. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed jambalaya 158F (cook cool 2hrs) on cooling rack in kitchen. Instructed operator to put ice bags in it or put into freezer to rapidly chill.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four live flying insects in the following locations: two around cook line and two in dish washing location. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in reach in cooler HELD 24 HRS- shucked oysters 53F, small shrimp 48F, large shrimp 53F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in reach in cooler HELD 24 HRS- shucked oysters 53F, small shrimp 48F, large shrimp 53F. See Stop Sale. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags without dates.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water had been turned off at hand washing sink at cook line due to disrepair.

Basic - Dead roaches on premises. Observed seven dead roaches under dry storage rack in dry storage location. Admin Complaint

Basic - Plumbing system in disrepair. Observed hot water handle at hand washing sink on cook line broken.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed the following temperatures in the walk in cooler: Chicken gumbo 50/49F, roast 54/53/48/55F, seafood gumbo 49/54/55/48/55F, BBQ shrimp 49/48/49/50/49F, crawfish etouffee 48/49F, red beans 49F, sliced green tomatoes 50/50F, crab claws 47F; in salad make line reach in cooler: jambalaya rice 50F. All TCS foods confirmed by manager to be held overnight in walk in and reach in cooler. All above foods out of temperature greater than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed the following temperatures in the walk in cooler: Chicken gumbo 50/49F, roast 54/53/48/55F, seafood gumbo 49/54/55/48/55F, BBQ shrimp 49/48/49/50/49F, crawfish etouffee 48/49F, red beans 49F, sliced green tomatoes 50/50F, crab claws 47F; in salad make line reach in cooler: jambalaya rice 50F. All above TCS foods confirmed by manager to be held overnight in walk in and reach in cooler. All above foods out of temperature greater than 4 hours. Warning

Basic - Dead roaches on premises. Upon inspection, observed 1 dead roach like insect on floor in storage area across from office. Operator disposed of insect and cleaned area. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upon inspection, observed approximately 50 servings of sauteed vegetables at 57F in walk in cooler. Manager discarded. See stop sell.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area: - 1 in kitchen prep area. Did not land on any food or food contact surface; - 2 in dish room. Did not land on food contact surface or dishes. 1 did land on a wall. Warning

High Priority - Presence of insects, rodents, or other pests: - 1 dead insect in mop sink.

High Priority - Rodent activity present as evidenced by rodent droppings found: - approximately 10-12 droppings on electrical shelf in electrical panel room; - 1 dropping in mop sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed approximately 50 servings of sauteed vegetables at 57F in walk in cooler. Manager discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed Cajun cream sauce on cook line held at 50F. Less than 2 hours. Taken to walk in cooler and placed in an ice bath. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection, observed hand washing sink on cook line obstructed with fan and trash can.

Basic - Hole in or other damage to wall. Upon inspection, observed hole in wall in dry storage room at base of wall. Issue addressed on previous inspection dated 11/30/2022.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Jambalaya 47F/ 81/75/75/76/79/78F , Cooked roast beef 46F, Red beans 47F , crawfish Etouffee 46/45/46F , chicken gumbo 46F. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Cooling overnight Jambalaya 47F/ 81/75/75/76/79/78F , Cooked roast beef 46F, Red beans 47F , crawfish Etouffee 46/45/46F , chicken gumbo 46F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - crawfish dip 44F x 5 less than 4 hrs. Operator moved to freezer for rapid cooling. Kitchen- egg wash 66F less than 4 hrs. Iced for rapid cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Hot holds - Fries 94F / cooked rice 103F , red beans 111F less than 4 hrs. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling overnight in 5 gallon covered / stacked plastic containers. Jambalaya 47F/ 81/75/75/76/79/78F , Cooked roast beef 46F, Red beans 47F , crawfish Etouffee 46/45/46F , chicken gumbo 46F see stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink repeatedly blocked with food container after advertising operator to keep hand wash sink clear.

Intermediate - Pan of raw pre-shucked oysters not properly labeled . Dated only

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crawfish dip in walk in cooler Confirmed less than 7 days by manager.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Cove molding at floor/wall juncture broken/missing. Rear storage room at door with hole in wall observed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Kitchen worker

Basic - Employee wearing watches on their arms while preparing food.

Basic - Food stored on floor. Buckets of gumbo and red beans stored on walk in cooler floor.

Basic - Hole in or other damage to wall. Multiple wall holes in dry storage room above racks.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas of the kitchen.