Marie’s Cousine Restaurant Llc

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

Empty can with no handle used as a scoop in container of beans. Warning

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

Employee purse stored on prep table – Employee removed. Warning

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

White reach in cooler. Warning

Basic – No handwashing sign provided at a hand sink used by food employees. Corrective Action Taken Warning

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

Employee cleaned floor with broom and dust pan and then put on gloves without washing hands and then proceeded to cut lettuce. Warning

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired December 1, 2023 Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nwalk in cooler – cooked oxtail (48F – Cold Holding); cooked chicken (48F – Cold Holding); cooked turkey (48F – Cold Holding); cooked okra (48F – Cold Holding); coleslaw (48F-51F – Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours – Stop Sale. Repeat Violation Admin Complaint

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

nwalk in cooler – cooked oxtail (48F – Cold Holding); cooked chicken (48F – Cold Holding); cooked turkey (48F – Cold Holding); cooked okra (48F – Cold Holding); coleslaw (48F-51F – Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours – Stop Sale. Repeat Violation Admin Complaint

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

nSteam Table – Cooked vegetables (64F – Hot Holding); cooked plaintain (103F – Hot Holding); boiled egg (103F – Hot Holding) Operator states held under 2 hours – moved to stove for reheat Corrective Action Taken Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements

PIC had no knowledge of the Big 6 Food borne illnesses

Inspector to email copy. Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

nCOOLING – Cut lettuce (61F – cooling) @ 10:15am, cooling since 10:15, 2nd temp at 10:30 65F

Operator placed cut lettuce in refrigerator that appears to not be working properly. Operator moved lettuce to freezer to facilitate cooling process. Warning

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

Correct on site. Warning

Intermediate – No soap provided at handwash sink. Warning