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

Interior of ice machine adjacent to triple sink had mold like substance inside roof of ice machine .

Basic – Bowl or other container with no handle used to dispense food

Observed 14 white bins adjacent to triple sink without scoops with handles. Person in charge had employees place handle scoops inside containers. nIce machine at bar area has cup with no handle. Person in charge placed handles in all places. nn Corrected On-Site

Basic – Carbon dioxide/helium tanks not adequately secured

Co2 tank on outside rear of establishment is not secured.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Observed ceiling tiles above cooking station torn and hanging from ceiling.

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

Employee had pedialite and open can drinks located on prep table and shelf above flip top.

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

Observed employee personal items atop can storage rack adjacent to triple sink. Person in charge removed items. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Observed wet nesting on metal containers above drying rack adjacent to dish sink .

Basic – Equipment in poor repair

Walk in freezer adjacent to exit has torn gasket seals.

Basic – Food stored on floor

Observed container of margarine on floor adjacent to cookline. Person in charge removed food from floor . Corrected On-Site

Basic – Grease receptacle lid open, broken, or missing

Observed grease receptacle lid open.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Walk in freezer located adjacent to exit door has heavy ice buildup. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Observed tongs hanging from knee level on cook station adjacent to flip top reach in cooler.

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

Observed tongs sitting in standing water with temperature of 71F at bar area.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior of microwave oven adjacent to prep line is heavily soiled .

Basic – Light shield damaged/in disrepair

Walk in cooler located adjacent to exit has broken light shield.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

No ambient thermometer inside reach in cooler adjacent to cook station. Person in charge placed ambient thermometer inside cooler. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

No hand washing sign at hand wash sink in bar area.

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

Vent hoods above cooking station are heavily soiled. nWalk in freezer adjacent to exit has dust over vents. nFood racks inside walk in cooler are heavily soiled.

Basic – Open dumpster lid

Observed lid on dumpster open.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles

Industrial tools laying atop food storage rack adjacent to triple sink.

Basic – Time/temperature control for safety food thawed in an improper manner

Establishment thawing raw shrimp in triple sink adjacent to storage area without running water.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Observed 2 wet cloths located atop prep line and cooking station adjacent to kitchen entrance. Person in charge removed wet cloths. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Observed 1 bin of unlabeled powdery substance adjacent to cookline. Person in charge added label to bin. Corrected On-Site

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Unable to obtain reading from dishwasher not sanitizing properly. Testing at 0ppm. Person in charge prepared triple sink for use. Corrective Action Taken Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee handle dirty dishes at one end of dishwasher then walk over to other side and handle clean dishes without first washing hands

Also, observed employee handle raw chicken, then handle to go box without hand wash. Spoke to employee who washed hands

Also, observed employee wash hands, then dry hands on apron instead of using paper towels. Warning

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

Observed employee handle cut lettuce with bare hand, no AOP for establishment.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw shrimp over ready to eat crawfish in reach in refrigerator adjacent to cookline. Person in charge placed items in proper order. nAlso, in walk in freezer no longer commercially packaged chicken stored over raw oysters. Person in charge began rearranging. Corrective Action Taken

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

cooked potatoes (53F – Cold Holding); corn on cob (53F – Cold Holding ); egg wash (69F – Cold Holding); fried chicken (69F – Cold Holding); all food items were held at counter at room temperature, person in charge time stamped items out for not over four hours per person in charge. Recommend holding on time. ncooked crab legs (51-53F – Cold Holding); raw shrimp (51-53F – Cold Holding); raw pork sausage (53F – Cold Holding); raw chicken (45-47F – Cold Holding); oyster on half shell (47-51F – Cold Holding); all items in reach in cooler either above fill line or person in charge indicated food items were in and out of unit for less than three hours. Warning

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

Establishment had no written instructions at time of inspection, email to operators during inspection. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Beverage station adjacent to prep station soiled around dispenser and soda plate. nSoda holsters and dispensers in bar area are heavily soiled.

Intermediate – Handwash sink not accessible for employee use at all times

Observed blocked hand wash sink in back of kitchen. Person in charge had staff remove items obstructing sink. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink located adjacent to triple sink or hand wash sink adjacent to cookline. Person in charge put paper towels at hand wash sink. Corrected On-Site Repeat Violation

Intermediate – Records/documents for required employee training do not contain all of the required information

Several employee certificates missing date of birth and CFM information.