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

Multiple plastic bowls used to scoop food and seasonings throughout kitchen. All bowls removed and discarded. Corrected On-Site

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Two blue ice buckets stored in ice machine in kitchen. Buckets inverted. Corrected On-Site

Basic – Duct tape used to repair nonfood-contact surface

Interior of walk in cooler door. nExterior of reach in coolers in middle of kitchen. nBlack utility cart handle.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Multiple items in both walk in cooler and reach in coolers in kitchen.

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

Plastic cups in server station in dining area.

Basic – Floor tiles missing and/or in disrepair

Tile in server station by ice bin is cracked.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under bar top in dining area. Repeat Violation

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

Pump mechanism by soda dispenser in server station. Repeat Violation

Basic – Open dumpster lid

Dumpster outside of establishment.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

On cook line in kitchen, two pans of cooked potatoes 101F. Potatoes began cooling three hours prior. Potatoes discarded. See stop sale. Repeat Violation Admin Complaint

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

On cook line in kitchen, two pans of cooked potatoes 101F. Potatoes began cooling three hours prior. Potatoes discarded. See stop sale.

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized

Bartender washing glassware in bar is only exposing glassware to one second of sanitizer. Manager coached employee on proper ware washing procedures. Corrective Action Taken

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Rice on shelf near walk in cooler. nBulk seasonings in dry storage area of kitchen.

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

In reach in cooler on cook line, raw shrimp stored over ready to eat crab. nIn reach in cooler by fryers, raw fish and raw shrimp stored over ready to eat onions. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

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

In flip top reach in cooler, clams, mussels, lobster and crawfish 51F. All items placed into service approximately 2.5 hours prior. All items moved to walk in cooler to cool. Inspector notes heavy ice build up in side reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Missing on outside faucet at end of splitter where gray hose is attached. nMissing on faucet at end of cook line where green hose is attached.

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

No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken