TIBBY'S NEW ORLEANS KITCHEN

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (43-46F - Cold Holding) in drawer cooler 1hr per operator. Operator moved to freezer for temperature recovery Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested heat machine multiple times Dishwasher (Temperature 142). Operator re set machine. Tested at 160F Corrected On-Site

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

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters out of place and damaged

Basic - Ice scoop handle in contact with ice. In bar i e well. Operator removed Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in ice scoop holder at ice machine. Operator immediately cleaned and sanitized Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tomgs in water of 118F. Operator put on stove to reheat to 165F for temperature recovery. Rececked at 165F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher. Operator cleaned Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature . Operator removed to cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Open container of unwashed tomatoes over cooked sausage in walk in cooler. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken (47F - Cold Holding); shrimp (47F - Cold Holding) in lowboy drawers less than 4 hours. Operator placed products on ice for temperature recovery. -sliced provolone (52F - Cold Holding) stacked above load line in cook line lift top cooler. Operator placed top half of product in different pan, placed into cooler. Recheck chicken 43, shrimp 43. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -jambalaya (45F - Cooling); etouffe (47F - Cold Holding); pasta (50F - Cold Holding); file (46F - Cold Holding) in sauté cooler less than 4 hours. Cooler recently cleaned. Recheck etouffe 44, file 43. -pork chop (48F - Cold Holding) in fryer cooler less than 4 hours. Product in drawer not properly closing, product iced for temperature recovery. Operator will monitor. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 expired. Class scheduled next month.

Basic - Accumulation of black substance in the interior of the ice machine/bin. -slight debris on white mechanism in ice machine.

Basic - Food storage container/container lid cracked or broken. -cracked Camaro lid on Voodoo breading

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 loaded dirty side of dish machine then continued putting away clean pans. Educated employee. Employee washed hands then continued. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some dust on walk-in cooler fan cover.

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag missing required information. -lid of raw shucked oysters show number 3202 02 next to Sell By Date. Shucked Date line left blank. Operator will contact purveyor for information. Warning - From follow-up inspection 2023-10-03: Operator contacted purveyor, number on lid has code for shucked date. Operator will forward to Leslie.martin@myfloridalicense.com. Time Extended

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operators working on plan for cook chill of 4 products. Provided contact info for DHR.special processes.

Basic - In-use ice scoop stored on soiled surface between uses. -bottom of blue ice scoop holder soiled. Operator washed, rinsed and sanitized. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw unpackaged beef over cooked sausage. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked eggs on top flat in walk in cooler. Manager discarded those and surrounding eggs as well.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50 in salad hopper less than 1 hour, moved to walk in cooler for temperature recovery. Liver stuffed Pastry on bottom shelf of cook line reach in cooler. Fried pickles 46 in bottom of salads cooler moved to walk in cooler for temperature recovery. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter sauce held at room temperature.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Needed on floor hose side of splitter.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Half and Half in bar reach in cooler.

Intermediate - Food-contact surface soiled with food debris. Slicer soiled.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs need identification as undercooked.

Basic - Cloth used as a food-contact surface for drying parsley. Recommend using food grade coffee filters for this purpose.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack in back storage area and purse at bar by single service items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans storage area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -grit cakes on bottom shelf of pantry cooler 44f less than 4 hours. -pico made with cut tomato in prep cooler on cook line 48f less than 4 hours. Pans on left side of cooler not tight fitting.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -women's restroom. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles in contact with bulk dry goods. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insects in prep area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat sanitizer at bar greater than 400ppm. Operator refilled using dispenser.

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in prep area blocked by yellow bucket.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -person in charge has CFM certificate at other location. Anthony arrived prior to end of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -prep area hand wash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water at hand wash sink in wait station, cook line 90°f after allowing to run for several minutes. Recheck later during inspection 100°+. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop sitting on dusty machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm quat in wait station sanitizer bucket filled this morning. Employee used dispenser by mop sink with not sanitizer bottle attached. Recheck 200 ppm. Corrected On-Site