TASTE OF NEW ORLEANZ

Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket stored over handwash sink to the left of the ice machine. Employee moved. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License from 2025 on display.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryer not under hood system to the left of the cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp, wings and fish thawing with no running water. Operator ran cool water over product. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator made new bucket 50ppm at recheck. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is cooking with deep fryer on counter not under hood suppression system.

Intermediate - Food-contact surface soiled with food debris. Cotton candy machine soiled

Basic - Floor under fryers soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled, roll top cooler door gaskets soiled Repeat Violation

Basic - Reach-in cooler in front storage area with beer and food items interior have accumulation of soil residues.

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. Provided operator with DBPR HR Form 5030-104

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. Provided operator with DBPR HR Form 5030-103. Employees signed during inspection Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -white whirlpool microwave in rear storage/prep area handle and area surrounding handle soiled

Basic - Hole in wall near hand sink in rear storage area

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -wood board on wall near cooks line above prep table not sealed/painted

Basic - Nonfood-contact surface soiled with dust. -red floor fan near cooks line soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans and slaw in reach-in cooler without a date mark. Operator labeled dates on containers. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floors not maintained smooth and durable. Chipped paint on kitchen floor.

Basic - Interior of toaster oven has accumulation of food debris.

Intermediate - Handwash sink used for purposes other then Hans sink. Operator removed dirty water and cleaning towel from hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crawfish, white fish, shrimp. Operator dated foods cut processed and pans un in reach in cooler Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator segregated personal food items in reach in cooler. Corrected On-Site

Basic - Hole in or other damage to wall. Holes in wall by entrance to storage area in kitchen.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Single-service articles improperly stored. To go items on floor by prep sink and rice cooker area.