Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drinks on prep tables at the cook line, manager discarded. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

At the dry storage area, Employee jacket on top of soda bags, Manager moved. Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

At the cook line, spoon handle touching crab and corn salad, manager removed the spoon. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At the dessert station, utensils in 98F water, employee discarded the water and washed the utensils. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk-in cooler shelves soiled also with some rust

Basic – Old food stuck to clean dishware/utensils

Observed some soup bowls food residue, Manager moved to dish machine Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler at the cook line soiled.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Female employee at the cook line, started wearing gloves no hand washed occurred, employee washed her hands properly. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Female employee at the cook line, cutting carrots for salad with her bare hands, Inspector instructed to washed hands and use gloves. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In walk-in freezer, raw shrimp above eggplant, Manager moved. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

In walk-in cooler in house dressing date marked 11/21/23.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the salad station, Caesar dressing made with ready to eat egg yolk 51F, manager moved to freezer to dropped temperature. Corrective Action Taken Repeat Violation Admin Complaint

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

At the cook line on the side of the grill, butter no time marked, Manager time marked. Corrected On-Site

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

At the cook line, under prep table creole sauce 89F, manager reheated to 173F, also onion soup on stove 98F, manager turned on, temperature reaches 208F. Also aju 120F manager reheated to boiled. Corrected On-Site

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

At the dessert station milk no date marked, employee date 12/04/23.

Intermediate – Handwash sink used for purposes other than handwashing

Employee discarded liquid in sink at the end of the cook line.

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

For chlorine

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

One photocopy (female employee).