Camileaux's Low Country Boil and Wings

Observed boiled eggs hot held on steam table below 135 degrees. (See temperature log). Rule: (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. Corrective action: Food service employee re-heated eggs in oven to 180 degrees. (See temperature log)

Observed multiple TCS foods uncovered in freezer across from main kitchen fryer.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Must correct within 72 hours.

Observed several single use containers throughout main kitchen area being reused as food storage containers.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Must correct within 72 hours.

Observed raw chicken stored uncovered beneath prep top cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Person in charge placed cover on container of raw chicken.

Observed onions and sausage on the counter at room temperature. When I asked PIC what they were doing with them, he stated that they leave them out for four hours then discard what is left. They do not have any written procedures to hold any items using time. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS PIC said he will write out specific procedures for the time they are using for onions and sausage.

Observed raw chicken stored uncovered in reach-in cooler. Observed multiple items in reach-in freezer stored uncovered. Rule (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Action: PIC covered all containers.

Observed chemical sanitizer in red contained below minimum concentration. Rule 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Corrective Action: Food service employee made a new bucket of sanitizer which tested within the necessary range.

Observed hot sauce stored in margarine containers. Rule

1. Single-service and single-use articles may not be reused. Corrective Action: PIC will used commercial food grade containers to store hot sauce. Will dispose of margarine containers.

Observed craw fish in walk in cooler held in home depot bucket. Rule (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective Action PIC placed craw fish in appropriate food grade container.