COOSHS LLC

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Premade sandwiches.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Cases of bacon in walk-in cooler.

Basic - Stored food not covered. Bucket of spice in kitchen.

High Priority - Mixer head and cage has soil/old food residue. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48°F, sausage 47°F, transferred to walk-in cooler. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board.

Basic - Food stored on floor. Bag of sugar, canned goods, cases of food in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Stored food not covered. Pies and cakes.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta from previous day.discarded by operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head and cage soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Beef and case of bacon in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food pans for prep table on line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche, potatoes in walk-in.

Basic - Food stored on floor. Bags of bread.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Garbage cans exterior.

Basic - Stored food not covered.several items in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62, cheese 66, cut tomatoes 55, less than 4 hours per operator put in walk-in cooler. Corrective Action Taken

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage and ribs.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. In walk-in cooler and kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer cart.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature

High Priority - Shell eggs in use or stored with cracks or broken shells. One broken egg on flat.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and pasta.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance under counters dishwasher area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish room area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone.

Basic - Food storage container for time/temperature control for safety food soiled. Lids and containers with raw foods in Reachin on line.

Basic - Food stored on floor. Onions on floor in kitchen , cases on floor walk-in freezer.

Basic - Raw fruits/vegetables not washed prior to preparation. Instructed cook to wash celery before cutting. Corrected On-Site

Basic - Reach-in cooler interior has accumulation of soil residues. 2 drawer unit under grill.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48, cheese 56, less than 4 hours per operator put in walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repeat Violation

Basic - Equipment in poor repair. Gaskets drawer unit on line. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers on line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters 4700000, shrimp 49, less than 4 hours per operator , put on ice. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle on dishwasher.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two door on line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Gaskets on reach-ins.

Basic - Food stored on floor. In walk-in cooler

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawer unit on line.

Basic - Single-service articles improperly stored. Cups on floor.

Basic - Working containers of food removed from original container not identified by common name. Beignet mix.