KITCHEN 251

High Priority - Dented/rusted cans present. See stop sale. In outside storage area, one (1) can of ketchup dented. Ketchup removed to return.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes in triple sink and immediately handled clean utensils in dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line put finger on lip and immediately handled bowl of prepared food without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in outside storage area, opened raw salmon stored on top of ready to eat corn. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In small reach in cooler on cook line, raw chicken stored over cooked chicken. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler in outside storage area, blue cheese dressing prepared eleven (11) days prior. Dressing discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by cook line, ranch dressing and bread pudding, butter 48F. Door for reach in cooler open and closed while prepping. Door kept closed to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach chemical cleaner stored in triple sink next to green onions. Bottle moved and stored correctly. Spray bottle containing chemical cleaner stored next to condiments in utility cart by server station in dining room. Bottle moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two outside faucets (one in front, one in side). Chef states he will purchase breakers. Corrective Action Taken

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler by cook line, cooked greens, cooked rice prepared three (3) days prior not dated. Items dated. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In outside storage shed, clear plastic lids not inverted. Chef inverted lids. Corrected On-Site

Basic - Dead roaches on premises. Three (3) dead roaches on floor under server station in dining room. Dead roaches discarded. Corrected On-Site

Basic - Equipment in poor repair. White cutting board on cook line has deep cut marks. Reach in freezer in kitchen is rusted. Reach in freezer in outside storage area is rusted. Reach in freezer in outside storage area has torn gasket. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple tiles in kitchen are cracked. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.

Basic - Food stored on floor. Condiments on floor by bar. Condiments moved and stored correctly. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Side door across from bar.

Basic - Standing water in bottom of reach-in-cooler. Keg cooler in bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef stored over crawfish mix and cut lemons in reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp in reach in cooler 48-50f dated 9-23. Sugar butter 78f stored over reach in cooler on line

Basic - Dead roaches on premises. 1 dead roach in back area near freezer