LOUISIANA BISTREAUX

Observed etouffee holding at 46 F on cold storage line. COS. Placed inside of walk in Freezer to cool. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed heavy soil build up on outside of ice machine. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Both crab dip and raw shrimp holding inside of the beer cooler holding above 41 F. Both food items have been holding overnight. COS. Discarded 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed heavy whipping cream, blue cheese crumble, and creole cream improperly cold holding at a temperature above 41F.

Observed butter spread and Dil Beurre Blanc hot holding at temperatures lower than 135F. COS: PIC threw away 4 cups of butter spread and 1 and 1/2 cup of Dil Beurre Blanc.

Observed employees using high temperature sanitizing mechanical dishwasher that did not reach proper high temperature. Temperature testing strip did not turn to any correct color. CA: The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF, or less than: For a stationary rack, single temperature machine, 165ºF. COS: PIC had employee fill the sanitizing compartment of 3-comparment sink with sanitizer.

Observed multiple clean dishes stacked wet. CA: Shall be air-dried or used after adequate draining before contact with food.

TCS food items holding inside of prep top cooler not holding at 41 F and below (raw red fish, raw lobster tail, raw chicken tenders and buttermilk were all discarded).

No all wiping cloths are being stored in a sanitary solution.