CAJUN QUEEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection (PIC’s Servsafe expired last month). For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed top layers of raw catfish, sliced green tomatoes, and sausage above 41F during to being overstacked in flip top cooler. Bottom layers of catfish, tomatoes, and sausage were at or below 41F. All other foods in cooler were properly cold holding at or below 41F. PIC stated food was placed in the cooler less than one hour ago. -CDI- PIC removed food above the fill line to the WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed étouffée and pineapple salsa held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items. -Observed chipotle cream without a date mark. -CDI- PIC verified when item was made and properly date marked the item. -Observed portioned cups of ranch and blue cheese with incorrect date marked (date mark sticker on tray stated 10/1, while PIC stated it was actually prepped 10/12). -CDI- PIC corrected the date mark. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. -Observed sanitizer dispenser at 3-compartment sink not dispensing sanitizer at correct concentration (0ppm quat). PIC manually mixed sanitizer to 200ppm quat. Dish machine properly dispenses at 200ppm chlorine. -Repair sanitizer dispenser. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. -No point deduction-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottles stored on prep table, next to customer food/clean utensils. Store employee food in designated area to prevent contamination.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked crawfish, roasted red peppers, sherry remoulade, cooked shrimp, and pineapple salsa without date marks. -CDI- PIC verified the prep dates for all items by speaking with the chef and properly added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handles for scoops in dry storage (flour, breader, etc) submerged within the food. -CDI- PIC removed handles from the food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. -No point deduction-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw pork tenderloin in cold drawer above 41F. All other foods in prep unit were properly cold holding at or below 41F. Ambient temperature of unit was at 37F. -Observed individual pork tenderloins wrapped in plastic wrap, with date mark on each tenderloin for when the tenderloin was wrapped/prepped. -CDI- PIC voluntarily discarded the tenderloins stored in the unit since yesterday (PIC stated the temperature of pork was not checked within the last 4 hours). For the tenderloins wrapped and dated for today, PIC moved to ice bath in WIC for rapid cooling since they have been above cold holding temperature for less than 4 hours (PIC stated they were taken from WIC approximately one hour ago, wrapped, then placed in cold drawer). -By end of inspection, EHS observed pork cool to 41F. EHS and PIC discussed ensuring wrapped tenderloins are properly cooled to 41F in ice baths or WIC, before placing in cold drawer. Temperature of tenderloins can rise when being prepped, and the resulting plastic wrapping may trap heat, preventing efficient cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked shrimp cooling too slowly in tall plastic container, covered with plastic wrap and stored in tall reach-in cooler. Observed shrimp cooling at 0 F/min, from 50F to 50F within 30 minutes. -CDI- Because shrimp was still within its cooling window, PIC moved shrimp to ice bath for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. -REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed wooden board stored in prep unit, used as a cover for the cold wells not being currently used. Observed wooden board directly adjacent to cold wells in-use (filled with raw shrimp, crawfish, etc). Do not expose absorbent surfaces that cannot be properly cleaned next to food, where splash/contamination can occur.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat foods in the reach-in cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed spinach held past its 7-day timeframe (prep date of 10/6). Observed cooked shrimp without a date mark. Observed cut cabbage without a date mark. -CDI- PIC verified cabbage was originally prepped yesterday and properly added a date mark. PIC voluntarily discarded the shrimp and spinach. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple containers stored as clean. Air dry all equipment before stacking. -REPEAT-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. -REPEAT- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around prep sink next to unused door. Either ensure enough room to clean behind or reseal prep sink to wall. -REPEAT-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several sauces and cooked shrimp made Saturday, and cut lettuce cut yesterday, with no date mark. CDI PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup used in tortellini. Must just utensil with handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were wet nesting. Air dry all equipment before stacking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. Repeat 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around prep sink next to unused door. Either ensure enough room to clean behind or reseal.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy residue and debris on floors and walls in drink station, behind prep unit near unused door. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in RIC and Prep unit holding above 41F. Ambient checked on both, as well some items holding 41F and below. Items in question had been in RIC overnight. Items in prep unit had possibly been out for prep for extended period of time. CDI Cooked crawfish in prep unit voluntarily discarded. Other Items began to cool rapidly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two sauces in deep well, large quantities in ice baths cooling at an inadequate rate to reach 70 in two hour time frame. PIC added more ice and began to actively cool. Items reached 70F and below in two hour time frame. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in WIC without being removed from ROP. CDI PIC facilitated fish being removed from packaging.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on floor in basement. Store boxes at least 6 inches above floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. Repeat 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around prep sink next to unused door. Either ensure enough room to clean behind or reseal.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy residue and debris on floors and walls in drink station, behind prep unit near unused door. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with food certification. CDI Manager with certification arrived before end of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees wash hands then turn off faucet with bare hands. CDI Both employees re washed hands and used paper towel as barrier to turn off faucet.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tar tar sauce made with milk, spring mix, and pico with cut tomatoes with no date mark. CDI Tar tar and pico date marked, spring mix was voluntarily discarded. Repeat, no escalation in points, great deal of improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed egg wash held out on time with no written procedures. CDI EHS emailed procedures and filled out during inspection. Also puts chicken broth on time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fly flying around prep area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. No points taken

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy residue and debris on floors and walls in drink station. Repeat no points escalated due to great deal of improvement and attention to detail throughout rest of prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy based sauce holding above 41F in WIC, raw beef and raw fish holding above 41F. Other items in WIC holding 41F and below. PIC stated they have called the repairman in the recent past with issues in WIC. CDI Dairy based item voluntarily discarded. beef and fish that was stored on bottom shelf near door was moved further back into the WIC and rapidly cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple RTE TCS foods throughout facility with no date marks. Items made 1-2 days prior. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. No points taken

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy residue/dust on shelving throughout facility. Observed debris in bottom of freezers. Need more frequent cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue and debris on floors in corners, on door behind prep unit, and on lower walls from splash. Observed dust/heavy debris on ceiling tile supports.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine on white plastic. More frequent cleaning is required.

General comment. If the fish is not undercooked, it is advisable to remove the consumer advisory from those dishes on the menu. If you do offer fish under cooked, a parasite destruction letter is required for the fish products that are offered undercooked. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure for the duck special. VR required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottle of salt with no label. Label all working containers of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were wet nesting. Air dry all equipment before stacking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. No points taken

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles in dish room. No points taken

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures. EHS provided PIC with written procedures. CDI For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed carrots in drain of hand wash sink near cook line. Carrots removed. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings made with pasteurized eggs holding above 41F in ice bath. Placed on temporary TPHC and discussed option of holding dressings on TPHC. CDI Observed containers of raw shrimp in lower left corner of tall RIC holding above 41F. Items were not taken out since prep the day before. Took ambient temperature and air holding above 41F. RIC needs repair. Items above 41F were voluntarily discarded. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items throughout facility without date marking (Cooked crawfish, sliced tomatoes, cooked pasta, cooked shrimp). PIC facilitated date marking. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under back door. Install door sweep or other means to prevent entrance of insects and rodents. Repeat.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.Damaged floor tiles around grease trap lid. REPEAT

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisk for the eggs Benedict on the brunch menu denoting the eggs are undercooked or that the hollandaise contains raw egg. CDI - PIC reprinted the brunch menu with required disclosure and asterisk. - 0.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed catfish in standing bucket of water. CDI - PIC turned water on to continue the thawing process under running water.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under back door. Install door sweep or other means to prevent entrance of insects and rodents

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. - 1 - REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor downstairs is not smooth and easily cleanable. Install a floor that is smooth and easily cleanable. Damaged floor tiles around grease trap lid. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors/walls underneath dish machine, at drink station, and underneath most equipment needs to be cleaned. - 1 - REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw shrimp stored in back of sandwich cooler top behind container of cooked crawfish. Store raw animal foods in front of cooler tops to prevent potential cross contamination. CDI - Raw shrimp moved to front of sandwich cooler top. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Container of red beans measured 44-45F and was cooling since yesterday. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Red beans discarded. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked potatoes and tasso ham in sandwich cooler missing date labels. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - PIC dated items. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Andouille sausage was labeled as being opened on 10-3 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or opening. CDI - PIC discarded sausage. Kept at half credit due to improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Red beans cooled in deep container and still measured 44-45F from yesterday. Use ice baths or ice wands to cool large batches of TCS foods. CDI - Red beans discarded. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Large amount of dead roaches on floor in downstairs area. REPEAT

4-501.11 Maintain equipment in good repair. Metal top of prep table has been bracketed onto a plastic rolling cart. Rusted shelf in walk-in cooler. Walk-in cooler missing gasket on door. Torn gaskets present on upright cooler and sandwich cooler doors. Counter at drink station is water damaged and needs to be reconditioned or replaced. Cracks beginning to form in sides of 3-compartment sink. Remove prep table/rolling cart. Weld the cracks shut in 3-compartment sink or replace sink. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor downstairs is not smooth and easily cleanable. Install a floor that is smooth and easily cleanable. Damaged floor tiles around grease trap lid. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors/walls underneath dish machine, at drink station, and underneath most equipment needs to be cleaned. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and personal items observed on prep table. Employee drink in upright cooler above food. Employee foods observed in other upright cooler above food for restaurant. Store employee personal items where they can’t potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Half eaten plate of rice stored directly on top of container of food in upright cooler. Do not store employee food where it can contaminate food for restaurant. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ladle observed in hand washing sink. Hand washing sinks shall be used for hand washing only. CDI - Ladle taken to dish machine. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw beef stored directly on top of box of cucumbers. Do not store raw animal foods above vegetables. CDI - Beef moved to other shelf. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cooked broccoli and sausage in sandwich cooler top measured 41-55F and 41-50F. Food was stacked above tops of pans. CDI - Pans split up and moved to walk-in cooler to cool. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked shrimp, crawfish, ettouffe, creole sauce, cooked potatoes, and cooked broccoli in various refrigeration units were missing date labels. Date mark all TCS ready-to-eat foods if held for longer than 24 hours. CDI - PIC labeled all foods missing date labels.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Tortellini cooling in sandwich cooler at 50F. Use ice bath, walk-in cooler or freezer to cool TCS foods. Do not use sandwich coolers to cool. CDI - Tortellini moved to ice bath to continue cooling. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. At least 10 dead roaches observed on floor downstairs. Remove dead pests. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket missing on door of walk-in cooler. Gaskets torn on sandwich cooler drawers and upright cooler doors. Toastmaster missing handle. Repair listed equipment. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 3 freezers downstairs are not commercial equipment. Replace with commercial freezers. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Damaged floor present around drains, at bar and downstairs. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls underneath equipment and dish machine need to be cleaned. Unclean standing water present in downstairs storage area. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed in use employee fast food beverage and fast food meal sitting on top of flip top cooler in main food prep area.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee using hand sink to wash knife. CDI - PIC directed employee to wash utensils in the dish area and not in hand sink. Knife taken to dish machine for cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce items stored directly above ready to eat foods in the WIC. CDI - reorganized. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle personal cell phone and then continue on to food handling duties with same soiled gloves. Observed employee use gloved hands to handle raw shell eggs and then continue on to handle clean and sanitized food contact items with same soiled gloves. CDI - EHS and PIC directed employees to change gloves and wash hands. Gloves changed and hands washed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink organic buildup on interior surfaces of bulk ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY . Observed quat dispenser at 3 part sink not providing sanitizer at proper concentrations consistently. PIC noted he has had to manipulate the dispenser in order to provide solutions at proper concentration. During inspection today, dispenser providing quat at less than 100ppm. CDI- PIC manually adjusted to obtain proper concentration. Repair/service dispenser in order to consistently provide quat at proper concentration and replace bottles that are testing below standard. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on “specials” menu which contains duck that can be cooked to order. CDI - menu re-printed during inspection to add consumer advisory reminder and disclosure information for duck. PIC noted that seafood items on the specials menu are fully cooked at this time. If fish/shellfish items on specials menu are cooked to order, add asterisks denoting them as part of consumer advisory and provide parasite guarantee. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in standing water at 3 part sink. CDI - fish relocated to sink and placed under cold water flow for thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed buckets of food and shell eggs stored on rack sitting directly on floor of WIC. Store food at least 6 inches off of floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food wearing either no hair restraint or with ineffective hair restraint. REPEAT. No point escalation as other employee hygiene standards observed to be met.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed vegetables. Wash produce prior to use in food prep sink.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple cases of single service food packaging items stored directly on floor in basement. Store items at least 6 inches off of floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 in use household Whirlpool freezers and one additional upright freezer unable to determine if ANSI or equivalent in use in basement for storage of restaurant food items. Cold holding equipment in use in the establishment must meet ANSI or equivalent standards for commerical food service use. Remove/replace. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed flooring throughout kitchen area and basement storage area in need of repair with missing/damaged baseboards, cracking, low grout lines, and more. Observed accumulated dark buildup on flooring under equipment in kitchen and accumulated debris and standing unclean water on flooring in basement area.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employee unable to describe reportable illnesses and symptoms. Employee indicated there used to be a policy hanging on bulletin board, however, policy is no longer posted in facility. CDI - PIC provided employee health policy posters in both English and Spanish.

3-202.15 Package Integrity - PF. Observed multiple dented cans mixed with in use inventory in dry storage area. Some cans observed to be severely dented with significant damage to top seams and potential impact to can integrity. CDI - PIC discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed “specials”menu with salmon, tilapia, and mahi mahi listed which are not offered on regular menu. When asked, PIC noted that if a customer asks for these fish to be served less than well done, they will do so. No parasite destruction documentation is available for any of these items. CDI - EHS directed PIC to fully cook all fish items unless proper documentation is provided indicating the fish is free from parasites.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat dispenser not operating properly not dispensing product. All sanitizer solutions identified in spray bottles and dispensed into 3 part sink with 0ppm quat sanitizer in solution. CDI - PIC worked with wall mounted dispenser and unclogged feeder line/tips to produce sanitizer at proper concentration. EHS verified dispensing at 200 ppm at end of inspection. All sanitizer bottles and solutions replaced.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deep pans of previously cooked crawfish which were thawed under flowing water in walk in cooler ambient cooling at 70f still at 68f after 1 hour. CDI - crawfish spread out to quickly chill. EHS verified crawfish cooling at proper rate to reach 41f within 4 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed tilapia, salmon and mahi mahi on “specials” menu not denoted with consumer advisory. PIC indicated that items may be served to customers cooked less than well done upon request. CDI - PIC will discontinue offering these fish items cooked to order at this time as there is no consumer advisory for the items on the menu and no parasite destruction guarantee is a available for them (see #12)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed squirt bottles with no labeling filled with blue chemical employee identified as detergent. CDI - employee labeled. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deep metal pans of cooked crawfish ambient cooling in WIC tightly covered by plastic wrap not cooling at proper rate. CDI - PIC removed from deep pans, spread onto shallow sheet pans and placed uncovered in freezer to quickly chill. Observed blanched green beans in prep cooler drawer still in cooling process at 49f. CDI - PIC removed beans to ice water bath to quickly shock back to 41f before returning to service cooler. Use methods that allow food to quickly chill. Do not pack cooling food into deep pans or cover with lids or film. Do not place food into service units while still in cooling process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side entry screen door in poor repair with large gaps around bottom and side perimeter. Back door screen damaged also with large gaps. Protect outer openings from pest entry. Repair screens and ensure no gaps present sufficient in size to allow rodents or other pests entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in upstairs bar area. Contact PCO for service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cutting produce with no hair covering/ineffective hair restraint and wearing multiple bracelets on wrists.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple utensils stored in container of room temperature water at hot well/flip top cooler area. Do not store utensils in standing water (or sanitizer). Store in use utensils in hot water greater than 135f, in running water that removes debris, or on a clean surface (remove for wash/rinse/sanitize at least every 4 hours).

4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Observed clean utensils in cylinders not inverted with mouth contact surfaces upward and employee using bare hands to remove them in bulk to take for wrapping. Employees bare hands in direct contact with mouth contact surfaces of utensils. Utensils returned to dish area for re-cleaning and employee donned gloves to handle/wrap silverware.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 in use household Whirlpool freezers and one additional upright freezer unable to determine if ANSI or equivalent. Cold holding equipment for use in the commercial kitchen must be ANSI certified or equivalent and made for commercial foodservice use. Remove/replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster side doors open with exposed facility waste present. Missing drain plug on waste dumpster with foul liquid running out and onto dumpster pad. Keep dumpsters closed and replace drain plug to prevent pests. Dumpster is not shared with other food handling establishments.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring throughout in need of repair with cracked/broken tiles, low or missing grout, broken areas around drains, missing or damaged baseboards, holes in walls especially leading downstairs and in downstairs areas. Repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy organic buildup on baseboard and walls surfaces near dish area. Heavy black buildup on floors in server area. Debris present on floors in WIC and under/behind other equipment items. Heavy dusty accumulation blowing from ceiling vent building up on ceiling surfaces directly over food in main kitchen area. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink items stored mixed with restaurant food in cooler units and on shelving in prep and cooking areas. Designate an area for employees to store personal items, food and drink that is away from restaurant food.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC began reorganizing process. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of quat sanitizer at 50 ppm. CDI - Chemical discarded. Observed quat sanitizer at 3 comp sink providing 0 ppm. CDI - PIC Was able to get dispenser to at least 250 ppm by end of inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red beans in walk in cooler at 44F. CDI - Container uncovered and placed on top shelf to cool. REPEAT. *De-escalated to zero points today due to overall improvement of cold holding and repair of walk in cooler since last inspeciton*

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roasted potatoes and chipotle sauce without date mark. CDI - Both properly date marked. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle without label. Employee identified it as degreaser. CDI - Labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry products and oils at grill area without labels. PIC labeled all items during inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair on upstairs reach in cooler (by grill). REPEAT. *Zero points; shelving noted last inspection replaced*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles inside of back door in need of repair/replacement. REPEAT. *Zero points; baseboards repaired since last inspection*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC began reorganizing process.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of quat sanitizer at 50 ppm. PIC stated they are changed out weekly. CDI - Chemical discarded. EHS recommended checking concentration each day to evaluate when bottles need to be refreshed. Observed quat sanitizer at 3 comp sink providing 0 ppm. CDI - PIC Was able to get dispenser to at least 250 ppm by end of inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed blanched broccoli cooling in walk in cooler with 1 degree of change in temperature in about 45 min. CDI - Container uncovered for cool air to flow around product and cool. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crawfish cooling from prep at a 0.1 cooling rate. CDI - Containers uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta cream sauce holding at 48F in reach in cooler. CDI - Container discarded. REPEAT. *Points kept at half due to overall compliant cold holding; full points may be taken next inspection*

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tort pasta without date mark. PIC stated it was made two days prior. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed broccoli, crawfish, and sausage cooling tightly covered with lid/plastic wrap. CDI - All containers uncovered to allow cool air to flow around products and cool properly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk in cooler producing air temperature of 45F; majority of items actively cooling or non-TCS. Any TCS items moved to RIC coolers or freezers. PIC made phone call to maintenance, who will respond tonight. Verification required within 10 days of inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door unable to close tightly and with gap under door sweep unable to protect opening from pests entry. REPEAT.

3-305.14 Food Preparation - C Observed employee prepping potatoes on top of trash can, next to handsink without splash guard.

4-501.11 Maintain equipment in good repair. Observed clean dish shelving beginning to rust. Replace/repair as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards in need of repair next to mop/can sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta cream sauce cold holding at 46F in reach in cooler. PIC stated the sauce had been stored there overnight. CDI - Pasta sauce discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door not able to close all the way near the bottom of the door to protect facility from pests. Repair/replace as needed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed multiple boxes of unwashed produce stored above ready-to-eat sauce in walk in cooler. CDI - Employees reorganized to correct storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roasted garlic, cooked broccoli, french fries, pre-cooked lobster, and other TCS foods in prep units without date marks. Observed mango salsa, pasta creme, and Etouffee sauce without date marks. PIC stated all items except for roasted garlic have larger batches with date marks. CDI - Roasted garlic voluntarily discarded. Other items correctly date marked based on original batch in walk in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made ranch with date mark of 9/17-9/23; time/temperature window had expired. Observed salad mix with Friday sticker date mark; PIC stated the date was incorrect. CDI - PIC voluntarily discarded both items.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with cans for use on dry storage shelf. CDI - EHS instructed PIC to take dented can to designated area for credit or discard.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed red beans reheated improperly to 140 degrees. CDI reheated to 170.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in cooler holding at greater than 41 degrees but less than 45 degrees. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee processing lettuce without proper hair restraint.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on prep unit 1 . -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster missing lids .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls under dishwasher area in need of cleaning and vent cover in rear dishwashing area in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights over three compartment sink not shielded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach, shrimp, duck, pasta, andouille sausage in prep unit 1 all held at greater than 45 degrees. CDI discarded. and unit taken out of service.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crawfish cooling tightly covered in walk in at insufficient rate to meet cooling parameters. CDI vented and proper cooling rate achieved.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed prep unit stored under air handling unit with condensate that drips.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit for chlorine expired . CDI chef ordered new kit and showed that strips were functional . -0 points-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device on dish machine leaking water and in need of replacement. 10 day verification required.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles with coating coming off and in need of replacement. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dishwashing area with black build up and in need of cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air handler in kitchen area in need of cleaning and observed condensate dripping into kitchen.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken stock and crayfish not cooling at sufficient rate to meet cooling parameters. CDI changed cooling method.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed etouffe sauce, creole sauce, meat and andouille sausage without date markings in reach in cooler in kitchen area. CDI product marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock cooling in to great of volume and crayfish cooling tightly covered. CDI crayfish vented and stock put in ice bath and both products achieved proper cooling. Gumbo cooled from last night in reach in tighlty covered could not be saved and was discarded.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets on prep units and reach in units in need of replacement. Freezer door down stairs in need of replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tiles in kitchen area in need of replacement coating has worn off exposing absorbent material beneath.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Vents in kitchen area in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting parsley for general use while not wearing gloves and contacting the food product with bare hands. The parsley is used in some cooked dishes, but is served un-cooked on other items. Parsley was discarded, PIC instructed employee to wash hands and don gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into the kitchen prep line handsink. Ice was melted by PIC. Do not use handsinks for dumping drinks, ice or any other use than washing hands.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility serving duck undercooked on the weekly special menu, but no asterisk or consumer advisory is present on the menu. Facility must add consumer advisory information to this product. EHS will conduct a verification visit to ensure that the advisory information has been added.

4-501.11 Maintain equipment in good repair. Observed multiple split gaskets on cooler units in the kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed air vents in the dish machine and kitchen areas rusted/in disrepair. Observed some ceiling tile damage in the grill area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind dish machine in need of cleaning where black residue has accumulated. Observed cleaning needed on the walls and floors in the drink service station.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as phones stored haphazardly throughout the kitchen area. Provide a space for the orderly storage of such items.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food plate and drink in the rear dish machine area, observed an unopened reeses candy in the kitchen. Food may not be eaten in any food prep or food service areas. Should employees wish to have a drink in the prep area, a cup with a lid and straw may be used if it is stored on lower shelves where no contamination of food, utensils or single service articles such as napkins may occur. Food was discarded and employees instructed on procedure by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed potatoes that are boiled and then kept in a prep cooler for use during dinner service. Items will not properly cool in that time period, cook stated that they are used within 2-4 hours. Should the item not meet 70F within 2 hours of reaching 135F then the items will not be cooled properly and may not be served. EHS informed PIC that the items may be kept on a four hour window through TPHC. EHS provided PIC with a template, who agreed that TPHC would fit the practice better than attempting to cool the items in a prep reach in, due to the rapidity that the items are used. EHS will verify proper TPHC procedures by 7/6/17

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of windex unlabelled at time of inspection. Labelled by PIC,

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a dry goods scoop stored with handle in contact with the food product. Scoop removed by PIC and taken for cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed air vents in the dish machine and kitchen areas rusted/in disrepair. Observed some ceiling tile damage in the grill area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind dish machine in need of cleaning where black residue has accumulated.

l3-302.11(A) Separate raw animal products from ready to eat foods. -P Observed smoked sausages that are marked as being non-fully cooked stored above two pecan pies. These sausages are not ready to eat as they require further cooking. As such, they should be kept separate from any ready to eat foods. CDI by removal of sausages.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed broccoli box on the floor of the prep area, observed a rack in the walk in cooler less than 6 inches off the floor with a large container of product stored on it.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed an ice scoop stored inside the product in the top bar area. Ensure that scoops are stored with handles outside of the product.

4-501.11 Maintain equipment in good repair. Observed bread warmer device repaired with a coat hanger on the handle area. Ensure that item is properly repaired/replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed physical facility damage in the basement storage areas. Floors/walls/ceilings shall be kept in good repair.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris inside near chute.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed smoked ham, lettuce and shrimp not date marked. CDI items labeled.

w3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three dry goods containers not labeled.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in FRP beside 3 compartment sink. Observed drywall exposed at window between grill area and 3 compartment sink. Observed wall coving missing behind 3 compartment sink.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed heavy accumulation on vent above 3 compartment sink.