THE BOURBON STREET GRILLE

Observed containers of condiments stored above the cold line in the top portions of the prep top coolers at the cook line resulting in temperatures between 48-55 degrees Fahrenheit. All items cold held for safety must be kept at 41 degrees F or colder. COS staff informed and proper storage of items in prep top coolers discussed.

Observed containers of condiments stored above the cold line in the top portions of the prep top coolers at the cook line resulting in temperatures between 48-55 degrees Fahrenheit. All items cold held for safety must be kept at 41 degrees F or colder. COS staff informed and proper storage of items in prep top coolers discussed.

Observed rice hot holding at 128-132 degrees F. All items hot held for safety must be held at 135 degrees F or hotter.

Observed debris/grease on handles of reach-in-cooler and prep top cooler at main cook line.

Observed that the soda gun nozzles at both the upstairs and downstairs bars had mold-like debris. The soda gun nozzles and their mounts must be cleaned with sanitizer at the proper concentration at least daily to prevent the accumulation of debris and the growth of mold. COS nozzles cleaned with sanitizer.

Observed a fan in the back prep area with dust. Fans are allowed in the kitchen as long as they are kept clean and free of dust to keep from contaminating food and work surfaces. COS fan cleaned with sanitizer.

Observed multiple employee drinks stored on or above food preparation and storage spaces, the downstairs bar handwash sink, the upstairs bar, and in a cardboard box with packaged food items. All employee drinks must be stored separately from food and single use items, food storage areas, and food preparation areas to prevent contamination. COS all drinks moved to proper location and employees educated.

Observed several items in dry storage throughout the upstairs kitchen that were kept past the manufacturer expiration date. COS all items discarded

Observed hand sanitizer and a bottle of ibuprofen stored with hot sauces and condiments in dry storage. Observed two loose pills stored on top of a can of evaporated milk in the kitchen prep room. Observed bottles and boxes of medicine, and Febreze stored co-mingled with single use and food items in the downstairs bar. All toxic items MUST be stored separately from food and single use items, food storage areas, and food preparation areas. COS toxic items removed and staff educated on proper storage.

Observed employees in the main kitchen with beards at 1/2" or longer without beard nets. Observed employees of both bars engaged in warewashing without proper head hair restraint. Proper hair restraints must be used to prevent the contamination of food.

Observed food and physical debris on inside surfaces of reach-in-coolers in main kitchen, dish pit floor of the downstairs bar, soda nozzles of the upstairs bar, lids of food storage containers, outside of condiment and spice containers, and several vent covers throughout the facility. All non food contact surfaces must be cleaned as often as necessary to prevent debris accumulation that can contaminate employee hands, food items, and in use utensils.

Observed employee items such as keys, chargers, toothbrush and toothpaste, and phone throughout the main kitchen on food preparation surfaces, dry goods shelf, and in a cardboard box with packaged food items. COS employee items moved to appropriate places.

Observed undercounter cooler at downstairs bar with 46 degree temperature. Unit contained dairy and juices which were discarded. unit to be serviced. No TCS food items may be held in the unit until it can reliably hold temperatures at 41 degrees or colder.

Observed employees with beards at 1/2" or longer without beard nets. Proper hair restraints must be used to prevent the contamination of food.

Observed tongs left to hang on oven handles. Utensils should not be stored here as contamination is possible when anyone walks by. COS tongs moved to new location.

Observed debris on fan in kitchen, on can opener, and on soda gun nozzles. These areas must be cleaned s often as necessary to prevent debris accumulation. COS items cleaned.

Observed food items in prep-top between 41 and 50 degrees. Observed items in reach-in cooler that exceeded 46 degrees. Observed whipping cream in bar reach in cooler at 44 degrees. All TCS food items in cold holding must be kept at 41 degrees or colder. COS items discarded.

Observed sanitizer buckets with no sanitizer at beginning of inspection. Sanitizer buckets must be changed at least every 4hrs. or whenever dirty. Sanitizer concentrations should be checked regularly to ensure proper concentration. COS buckets changed.

Observed containers of grits, prepped vegetables, mashed potatoes, and cheese dip cooling in containers that had been stacked to cool. When cooling, food items should be placed in shallow containers and not stacked until they have reached proper cold holding temperatures. This allows air flow around the food items and facilitates cooling. COS staff educated on cooling methods.

Observed debris build-up on handles of equipment. Observed dust/debris on fans in kitchen. These surfaces must be cleaned with sanitizer as often as necessary to keep them cleaned. COS surfaces cleaned with sanitizer.