FIRE ON THE BAYOU

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit blue cheese (45F - Cold Holding); less than 4hours. Operator placed on bottom unit. . Bagged raw shrimp (43-49F - Cold Holding) ; placed over night. Operator removed and discarded top level bags, Corrective Action Taken

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

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

Basic - Floor soiled/has accumulation of debris, by breading station.

Basic - Food employee with ineffective hair restraint while engaging in food preparation.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned . Corrected On-Site

Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; placed overnight beans (50F - Cooling); rice (52F - Cooling); operator instructed to discard . Corrective Action Taken Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

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. 10 ppm, Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker wearing gloves pulled pants up and then continued to handle food, without first washing hands and changing gloves . Educated operator, Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line, soiled with food debris,.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between cook line , make table units . Operator removed ,. Corrected On-Site

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Plumbing system improperly installed or repaired. Hose from three compartment sink , hitting hose of dish machine and causing water to not enter drain properly. Operator relocated hose. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler 49-50F , placed overnight . operator instructed to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

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. 10 ppm. Operator corrected to 100 ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag of ice stored in reach in freezer,.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over food preparation table . Operator removed , Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife from between make table . Corrected On-Site

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

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Standing water in bottom of kitchen reach-in-cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Head of lettuce over bread pudding in walk in cooler. Operator relocated ,Corrected On-Site Corrected On-Site

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Barbecue sauce made in house ,4 days ago date marked 2 weeks ago. Operator updated

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Make table unit, sliced cheese (45F - Cold Holding)/15 minutes . Operator p,aced in unit. -Kitchen table top jambalaya (55F - Cold Holding)/15 minutes ,operator placed ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters missing for month of November ,.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board stained .

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

Basic - Cove molding at floor/wall juncture broken/missing, by wash ware area.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler, wearing watch , while playing food.

Basic - Floor soiled/has accumulation of debris, by fryers .

Basic - Hole in or other damage to wall, food preparation area,

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for etoufee , handle on top of food. Operator relocated

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

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover, at batter station.

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

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-08-16: Time Extended

Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2024-08-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-08-16: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled red potatoes prepared 48 hours ago, in cookline Make tables. Corrected On-Site

Basic - Hole in or other damage men's bathroom wall.

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

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Food employee touched bare beard and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker on picked up phone and then proceeded To prepare food without changing gloves. Educated operator. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food. Corrected On-Site

Basic - Food employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers side soiled with grease and food debris.

Basic - Single-service articles improperly stored. Box of portion cups stored on kitchen floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.green beans stored over cooked meat in walk in cooler. Corrected On-Site

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

Basic - Washware and kitchen wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Potato salad 45 recently restocking unit, 15 minutes . - Beans 65F cooing overnight. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline table top Butter blend (52F - Cold Holding)/2 hours . Operator discarded. Walk in cooler potato salad (45F - Cold Holding). Operator restocking unit.recently.15 minutes . 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris.

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

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Kitchen floor soiled/has accumulation of debris, under cooking equipment l

Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind ice machine.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top potatoes wedges (70F - Cold Holding) , brown gravy (62F - Cold Holding)/1 hour. Operator placed ice. Top makeline raw fish (49F - Cold Holding), less than 4 hours. Operator placed in reach in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris. -wait station soda dispense spiked with food debris and mold like substance,

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled at wait station. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current license not on site, Repeat Violation

Basic - Kitchen ceilin/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beans (52-72F - Cooling); Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female food worker wearing bracelets at cookline. Corrected On-Site

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. 1- Missing filter . Operator has one on order,

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Male food Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Standing water in bottom of cookline reach-in-cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler gumbo (51°F- 60°F Cooling)/ overnight . 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. Male food worker touched face and did not wash hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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. Front counter Avantco unit, heavy cream opened 24 hours ago. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine soiled with mold like substance.

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/ Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine. Lime scale on sides.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Red Bull stored in cookline makeline unit. Corrective Action Taken

Basic - Food stored on floor. Container of crawfish on walk in cooler floor. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cookline holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood laden with grease,grime and dust.

Basic - - From initial inspection : Basic - Hole in or other damage to wall under kitchen hand sink. Warning - From follow-up inspection 2021-08-20: Time Extended