AJ'S ON THE BAYOU

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F. See stop sale. Repeat Violation Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F.

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

Basic - Cutting board at make bar is soiled and has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F. Chef stated maintenance technician has been called to repair cooler. Do not use until repaired or able to hold food at 41F or below.

Basic - Floor tiles missing and/or in disrepair in walk in cooler/ freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Interior door of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection, dish machine tested and observed 10ppm on test strip. Manager setup triple sink for dish washing. Triple sink was tested and 100ppm observed on test strip. Warning - From follow-up inspection 2025-07-17: Dish machine still not sanitizing. three compartment sink has been set up. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection, dish machine tested and observed 10ppm on test strip. Manager setup triple sink for dish washing. Triple sink was tested and 100ppm observed on test strip. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced beef in lower reach in cooler at 54f. Manager stated ambient cooling for approximately 3.5 hours. Manager placed ice on beef to rapidly cool.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Small Approximately 6-8 small flying insects observed at floor drain in rear storage area. Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings observed in electrical room on storage shelf . No food and / or food contact surfaces involved Rodent droppings removed by manager during the inspection. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. #1 interior walk in cooler- spinach dip 47/46/45°F, cheese and bacon 48/47°F , Mahi 46/45°F , Red fish 47/47°, hush puppy mix46/45°, boil shrimp 48°, raw shrimp 46/45/45°F , beef patties 46/47°, pork 45°, ribs 46°, ragu sliders 47°, pork chops 46°, steak 45°, tuna dip 45/45°, ham 46/45°, black first ham 47°, sausage 46°, raw chicken 47/47°, baked potatoes 45°, BBQ butter 45°, lemon caper butter 45/46°, cooked pasta 60°, crab cakes 45°, tuna 48°, gumbo 45°, bacon cheese grits 45/46°, blue cheese 48°, Queso cheese 46°, cream cheese 45/44°, shredded cheese 45°, block cheese 45°, sliced cheese 45/46°, TCS horseradish sauce 49/50°, BBQ butter 45°, sour cream 47/46°F Walk in cooler #2 - packaged pre shucked Oysters 44°F Over 4 hrs Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 interior walk in - spinach dip 47/46/45°F, cheese and bacon 48/47°F , Mahi 46/45°F , Red fish 47/47°, hush puppy mix46/45°, boil shrimp 48°, raw shrimp 46/45/45°F , beef patties 46/47°, pork 45°, ribs 46°, ragu sliders 47°, pork chops 46°, steak 45°, tuna dip 45/45°, ham 46/45°, black first ham 47°, sausage 46°, raw chicken 47/47°, baked potatoes 45°, BBQ butter 45°, lemon caper butter 45/46°, cooked pasta 60°, crab cakes 45°, tuna 48°, gumbo 45°, bacon cheese grits 45/46°, blue cheese 48°, Queso cheese 46°, cream cheese 45/44°, shredded cheese 45°, block cheese 45°, sliced cheese 45/46°, TCS horseradish sauce 49/50°, BBQ butter 45°, sour cream 47/46°F See stop sale #2 walk in cooler - pre shucked packaged oysters 44°F , Shredded cabbage 44°F less than 4 hrs. salad cooler - cut tomatoes 44°, blue cheese 50°, , blue cheese 48°, lettuce 46°F ( all less than 4 hrs) Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box expo - Hush puppies 133°F less than 1 hr. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - preparation area Soda gun and holster at exterior bar Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Oyster shucking station hand wash sink blocked by garbage bin. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device and hand wash sign provided at handwash sink ( oyster station )

Intermediate - Tray of raw pre-shucked oysters does not have a proper label. Manager produced oyster tag for the shucked oysters. Stop sale not required

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. #1 walk in cooler Ambient temperature above 41°F

Basic - Drain cover(s) missing. Kitchen and preparation area

Basic - Employee with no hair restraint while engaging in food preparation. Kitchen

Basic - Equipment in poor repair. Walk in freezer door in disrepair

Basic - Exterior door has a gap at the threshold and side that opens to the outside. Kitchen door

Basic - Floor area(s) covered with standing water. Preparation area adjacent to dish machine

Basic - Floor soiled/has accumulation of debris. Multiple areas of kitchen / bars and storage area. Under and behind equipment.

Basic - Ice buildup in walk-in freezer.

Basic - Ice machine exterior soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Oyster knife at oyster station. 70°F

Basic - Objectionable odors noted in hallway off kitchen. Possibly floor drain

Basic - Open dumpster lid.