CAJUN YARD DOG

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 2 employee drinks stored above food on prep line. CDI-drinks relocated

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 asterisk on menu for fish of the day, for the consumer advisory. Fish of the day rotates between red snapper and trout. Parasite destruction letter provided for red snapper but not trout. CDI-discussion with PIC that trout cannot be served undercooked

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. Observed staff prepping raw fish on same prep area as storing of uncovered dessert toppings, cooling collards and cooling red beans. Raw meats/seafoods should be prepared in separate area as RTE foods to prevent cross-contamination. CDI-fish prep moved to prep sink where fish was already thawing. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker residue stored as clean. CDI-returned to 3-comp. sink for scrubbing For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 improper cooling methods used. Cooling rates not met. Active cooling must take place to meet cooling parameters. Cooling in ambient room temperature, deep covered containers, ice wands without stirring are not active methods. CDI-all items voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 collard greens, cooked red beans, chicken and jambalaya on counter or speed rack during inspection. Cooked crawfish, cole slaw, tomatoes, cooling in WIC while in deep, covered plastic containers. An ice wand had been used with red beans soon after I started the inspection. All items had missed the cooling window. CDI-all items voluntarily discarded 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 .

3-304.12 (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 scoops without handles in sugar and sauce. CDI-utensils discarded

4-501.11 Maintain equipment in good repair. Observed shelves in WIC heavily rusted during inspection. Repair or replacement necessary. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug in dumpster. Needs replacing

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff food stored in reach in unlabeled intermingled with restaurant food. Store staff food separately and below restaurant food.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed and prepped veggies being stored below unwashed veggies during inspection. Ensure unwashed produce is stored in a manner that does not promote the contamination of RTE foods. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked creole sauce, cooked collard greens, and cooked red beans cooling since 1/27/26 holding above 41F during inspection. See temperature chart. Cooling method insufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. 1.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 meatloaf baring a prep date of 1/19/26 in stove prep and deviled eggs baring prep date of 1/19/26 in WIC during inspection. CDI - PIC voluntarily discarded. 1.5 pts. 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 .

3-501.15 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 collard greens, cooked creole sauce, and cooked red beans cooling in WIC while in deep, covered plastic containers. Employee stated an ice bath and ice wand had been used at some point to aid the cooling process. All items had missed the cooling window. CDI - All items voluntarily discarded. REHS provided cooling posters and alternative cooling methods. 0 pts. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bins of flour and breading in back storage area not baring labels identifying their contents. Ensure all working containers are properly labeled to identify what they are storing. 0 pts.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed shelves in WIC heavily rusted during inspection. Observed various cutting boards with heavy damage to the cutting surface during inspection. Repair or replacement necessary. Repeat. 1 pt.

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 food debris build up on shelving in WIC. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 0.5 pts.

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 low grout lines throughout kitchen during inspection. Repair necessary to preclude pest harborage. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored in conjunction with customer multiuse utensils during inspection. Ensure all employee beverages are stored in a manner that does not promote contamination. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple dirty scoops being stored as clean in dish pit during inspection. Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. CDI - Scoops placed in three compartment to be recleaned. Machine primed and dispensing at about 100pm chlorine. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods all throughout kitchen maintaining above 41F during inspection. See temperature chart. Ambient in stove prep 45F. Ambient in 1 door lowboy 43F. Maintenance contacted during inspection. All TCS foods in units voluntarily discarded. Raw meat in units maintaining 45F or below moved to WIC. Facility to cease use of units until repaired. All TCS foods maintaining above 41F in other units voluntarily discarded. 72 hour VR required. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 3 pts. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed various items throughout kitchen labeled with a discard date of 8 days after prep date. Observed gallon of whole milk in server RIC baring no label indicating its date of opening. CDI - PIC corrected all incorrect discard dates. Gallon of milk voluntarily discarded. 0 pts. 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 scoop being stored with handle in contact with cooked rice in stove prep unit during inspection. Ensure all utensils are stored in a manner that does not promote contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Observed right door on stove prep damaged. Observed various shelving units all throughout kitchen rusting. Observed steamwell table taped together. Repair or replacement necessary. Repeat. 1 pt.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solution in three compartment sink heavily soiled during inspection. More frequent changing of solution necessary. 0.5 pts.

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 various shelving units throughout kitchen with heavy dust debris during inspection. More frequent or thorough cleaning necessary. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS food items that being held cold in the flip top unit closest to the entrance anywhere from 42-44F. The ambient temperature of the unit was 43F. PIC stated that the food items had been in that unit overnight. Also observed a low boy unit across from the 3 compartment sink holding items from 42-44F. PIC stated that none of the items other than the pimento cheese had been taken out throughout the day. PIC voluntarily discarded the necessary TCS food items. RPEAT*** VERIFICATION REQUIRED*** (3 pts) 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 .

4-501.11 Maintain equipment in good repair. Observed a damaged gasket on the flip top unit closest to the entrance of the kitchen. Replace/repair damaged gasket. REPEAT*** (0.5 pts)

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 3 damaged base tiles. One was at the end of the cook line and the other 2 were in the kitchen. Repair/replace the necessary damaged tiles. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple tongs that were stored as clean with food residue on them. Also observed the can opener blade being visibly soiled. -CDI- PIC placed the necessary items in the dish pit to be washed and sanitized. REPEAT*** (1.5 pts) Due to severity, no escalation in points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad, coleslaw, and raw chicken at 43F. PIC stated that it must have been due to the doors of the prep unit constantly being opened or left open. Ambient temperature of the prep unit on the cook line was 39F. -CDI- PIC placed the necessary food items uncovered in the WIC to quickly cool. REPEAT*** (3 pts) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 an opened container of milk with no date mark. PIC stated that iOS was opened 2 days ago. -CDI- PIC placed the correct date mark on the milk. Observed cooked red beans with expired date mark reading 12/06/2024. The date of the inspection is 12/16/2024. -CDI- PIC voluntarily discarded the beans. 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 .

3-501.15 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 many items that were tightly wrapped in plastic while being placed to cool. EHS mentioned to the PIC that they can leave the containers uncovered and vented to ensure proper cooling. No point escalation due to immediate correction/education. REPEAT*** (0.5 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in chlorine sanitizer at 0ppm. -CDI- PIC replaced the sanitizer solution with correct concentration of 100ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed low boy cooler with large chunks taken out of the doors. Repair or replace the damaged doors REPEAT*** (0.5 pts)

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 damaged floor tiles throughout the kitchen. Floors also had low grout. Repair floors to avoid any debris buildup or any water pooling.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods in WIC.-CDI-PIC relocated produce to the lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Observed several metal pans in clean storage area with food build-up and debris.-CDI-PIC placed metal pans in disharea to be cleaned;cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked chicken, sliced tomatoes, cooked beets, Potatoe salad stored in the flip-top measuring above 41F. PIC voluntarily discarded food items. ( Check temp chart). Equipment technician on site. VR 3 days. Observed cooked chicken and jambalaya prepped the previous day in the WIC w/ temperatures above 41F. ( Check temp chart) PIC Voluntarily discarded food items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed Windex multipurpose spray bottle w/ vinegar stored on top of a cornmeal storage container.-CDI- PIC relocated spray bottle with other chemicals; No contamination occurred.

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 multiple tall plastic containers of Pasta being cooled down w/ lid on in WIC. Observed jambalaya stored in large deep metal pans covered with plastic wrap cooling in the WIC. Observed Etoufee made the day prior stored in a large plastic container with lid on measuring above 41F. CDI-PIC placed pasta on a sheet pan in the WIC; Jambalaya was placed in shallow containers in the freezer to rapidly cool; PIC voluntarily discarded Etoufee. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored directly on the floor-CDI-PIC was notified and removed sanitizer off the floor. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pan wet stacked in clean dry storage area.-CDI- PIC placed items in dish area to be cleaned.

4-501.11 Maintain equipment in good repair.Observed the interior plastic shield of the reach-in cooler below the flip top torn/ with exposure of insulation that is in between the door. In need of repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed no employee health policy. CDI EHS gave PIC employee health poster to post in establishment. -1 point For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedures. CDI EHS gave poster for PIC to post. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed containers of unlabled spices near cook line. CDI PIC labeled all spices. Repeat -1 point

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored directly on floor. CDI PIC removed sanitizer buck from floor. -0 points

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. EHS observed dust on ceiling vents throughout kitchen and dish pit area. Repeat -1 point

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. Observed raw chicken being stored above oysters in corner reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: PIC labeled item.

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 potato salad cooling at a rate of 0F/min in a container tightly covered inside walk in cooler. CDI: Lid was removed to facilitate quicker 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 .

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 container of mahi filets thawing in walk in cooler with ROP packaging intact. CDI: PIC cut open packages

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 in use squeeze bottles and spice containers without labels. Label items.

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 ceiling vents near dish area with dust build up. Observed flooring behind cook line equipment in need of cleaning.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee begin to dump ice in hand sink near kitchen entrance. CDI: education was provided and employee removed item.

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 salmon served undercooked on menu, facility did not have parasite destruction letter onsite during inspection. VR required within 10 days.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed prepped creamed cabbage being stored below unwashed produce inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed egg wash being held on TPHC without time label. CDI: PIC placed time label on item.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed burn spray being stored on shelf above in use prep table. CDI: Item was relocated to office.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing under running water at 84F. Observed mahi thawing at room temperature. PIC stated items had been thawing less than an hour. CDI: Shrimp and mahi were moved to walk in cooler.

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 boxes of single service items being stored on the floor in outdoor storage room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

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 ceiling vents near dish machine with dust build up. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed waitstaff filling water pitcher at entrance area handsink. No other handsink availability or hand washing violations were observed at time of inspection. CDI - EHS removed filling pitcher from handsink basin. Proper handsink usage was discussed with PIC.

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. Observed one bag of recently cut raw chicken placed in reach in freezer to freeze for long term storage above frozen mussels. CDI - PIC and EHS discussed proper storage order in reach in units, including freezers in the case repackaged food items. Reach in freezer storage was reorganized to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) pecan pie in desert cooler, as well as two (2) pans of bread pudding and two (2) pans of cut vegetables in the WIC with no covers. CDI - Kitchen staff covered exposed items stored for long term storage prior to the end of the inspection. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) heads of unwrapped, unwashed cabbage stored in direct contact with WIC shelving. Observed one (1) pan of cut washed vegetables nesting within a pan of green beans in WIC. CDI - Items were separated to prevent food items from contacting anything but properly sanitized equipment (cabbages placed in pans, cut vegetable pans separated. For more information on food storage order please visit: http://meck.co/FoodSafety

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 three (3) shrimp bins, as well as one (1) marinated chicken bin in the WIC cooling with plastic wrap affixed. Items were observed cooling at insufficient rates upon initial check. All other cooling items (jambalaya rice, blackened chicken) were observed properly stored for cooling and cooling effectively. CDI - Items were ventilated to improve cooling. Cooling charts were provided to PIC. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Upon initial entry, EHS observed packaged ROP mussels and sausages placed in prep sink to thaw with no running water. CDI - Prior to comment by EHS, items were placed into a bin of water and properly tempered running water in the prep sink was turned on to allow for proper thawing. 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 approximately eight (8) pieces of recently thawed ROPed red snapper fillets placed in the WIC without being removed from reduced oxygen environment. CDI - Head chef and EHS discussed proper thawing of ROP fish. Food employee cut fish packaging, placed them into a metal bin, and placed them into the WIC for effective cold holding.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep and sanitation (ware washing, chopping chicken, etc.) without effective hair restraint.

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 corrosion on storage racks in the dish areas and WIC. Resurface or replace non food contact racks. REPEAT.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately ten (10) cardboard boxes in various states of being broken down stored adjacent to the cardboard dumpster.

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 employee coffee with no lid stored above clean dishes on drying rack. CDI - PIC directed employee to place lid on drink and store at established employee drink shelving.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of marinated fish fillets set above unwashed produce in the WIC. 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. Observed one (1) pan of raw marinated chicken set above one (1) recently delivered package of ground beef in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of cut and washed vegetables set below unwashed vegetables in the WIC. CDI - EHS discussed storage order with PIC and storage of WIC was reorganized to prevent potential contamination. Food that was rotated into the WIC for defrosting or unloaded from delivery during the remainder of the inspection was observed as being properly placed. EHS provided establishment with storage order charts for WIC and reach in cooler units. For more information on food storage order please visit: http://meck.co/FoodSafety

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 . Observed TCS house chipotle sauce (made with heat treated chipotle peppers) date marked for 01/28. CDI - PIC voluntarily disposed of out of date TCS food items. REPEAT.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC food items (grits, mashed potatoes) marked as being disposed of at 4 p.m. Food employee elaborated that these items had been placed at 11 a.m., and that the written time was a typo. CDI - Item TPHC labels were altered to display a disposal time of 3 p.m.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menus with effective asterisk reminder, but no disclosure. A verification will occur no later than 02/16/2023. Note: Vegetable side items on the menu asterisk to a statement ‘Prepared with meat.’ Per conversation with the PIC, these items are not served raw or undercooked. Altered menus may either remove this notice entirely, or utilize a different symbol, distinct from asterisks, so as to not be associated with the consumer advisory statement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wiping cloths used with sanitizer stored in open air along with sanitizer bottles. CDI - EHS rotated wiping cloths from bar area entrance rack to readily available and properly concentrated sanitizer bucket at the bar area shelving. REPEAT Note: No escalation in point deduction due to noted improvements from previous inspection (readily prepared and positioned storage area for in use wiping cloths).

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed grill side ladle stored in water at a temperature of 70F. CDI - EHS discussed utensil storage with PIC. Utensils in water were moved to dry portion of grill side pans. Utensils in oil and dry TCS food were left as is.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two (2) whisks stored as clean at the dish storage area that were chipped, badly corroded, and/or had unattached whisk portions, creating crevices within the equipment. CDI - PIC voluntarily disposed of these damaged utensils. 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 corrosion on storage rack in the dish areas and WIC. Resurface or replace non food contact racks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster and cardboard doors. CDI - Dumpster doors were closed before returning to interior premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired ServSafe certification.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous food containers, including Tabasco chicken, catfish, sweet potato fries and fries at the grill side reach in cooler, creole sauce and green beans in the WIC, spring mix mushroom gravy, and washed mushrooms at the salad prep unit underside, shrimp, chicken, and Tabasco chicken in the prep unit underside, minced garlic in kitchen reach in cooler, and pecan pie desert reach in cooler, all date marked for days prior to the date of inspection, with no covers or lids.

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 . Observed sausage chunks, sausage halves, and potato salad in the prep top at 47F, 48F, and 50F respectively at time of inspection. Observed shrimp, chicken, and deveined shrimp, each marked as 10/03, in the prep unit underside at 45F, 42F, and 43F respectively. PIC stated that items marked 10/03 were still cooling and items in prep top may have risen in temperature during lunch period. CDI - Items were all rotated to WIC for additional corrective cooling.

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 . Observed chicken in the prep unit underside, and crab cakes n the grill side reach in cooler date marked as 09/24 and 09/25, respectively. CDI - PIC voluntarily disposed of out of date TCS foods.

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 . Observed sliced tomatoes in the kitchen reach in cooler, Tabasco chicken breasts and catfish in the WIC date marked for 10/03, cooling with plastic wrap and lids on, respectively. CDI - PIC removed lids and wrapping and rotated tomatoes to the WIC for more effective cooling.

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 recently thawed ROPed fish placed in the WIC without being removed from reduced oxygen environment. CDI - PIC cut fish portions out of their packaging, placed them into a metal bin, and placed them into the WIC for effective cold holding.

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 whiskey sauce, caramel sauce, and bbq spice mix at the grill side without labels. CDI - Labels added. REPEAT No escalation in point deduction due to noted improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) wiping cloths used with sanitizer stored in open air along with sanitizer bottle. CDI - EHS discussed holding wiping cloths in sanitizer with PIC, prepared red sanitizer bucket available chlorine sanitizer, tested it using chlorine test paper, and placed the wiping cloths in the bucket at a shelving adjacent to the grill. REPEAT In previous inspection, citation was incorrectly marked as a repeat violation. Point deduction value has been left at 0.5 to reflect the proper deduction for a first time repeat violation.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use to go cup stored in container of minced garlic in kitchen area reach in cooler. CDI - to go cup was voluntarily disposed of by PIC. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go clam shell packaging in kitchen area with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination.

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 soil on non food contact surfaces, most notably the interior non food contact surfaces of the kitchen area reach in cooler and the storage racks within the WIC. 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 standing water pooling in cracked tiles of WIC. Repair as needed to prevent build up of water.

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 . Observed lettuce in prep top unit from an earlier shift with no identifying date mark. CDI - food service employee voluntarily disposed of unlabeled food item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach sanitizer with no identifying label. CDI - Sanitizer bottle was labeled and returned to its proper location. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of Motrin and butane torch stored above the kitchen food prep area. CDI - Bottles were removed from the food prep area and placed within PIC office.

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 multiple spices, including Cajun spice and black pepper, in working containers without identifying labels. CDI - Labels added. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed the lowest shelving within the WIC below the necessary elevation from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used with sanitizer stored in open air along with sanitizer bottle. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed air drying containers stacked together while in the drying process. CDI - Containers were separated out and allowed to thoroughly air dry.

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 excess soil on non food contact surfaces, most notably the exterior surface of the dish washing machine and the storage racks within the WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door. CDI - Dumpster door was closed before returning to interior premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired serve safe on site during inspection. - 1 -

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 . Observed catfish, shrimp, and salmon cold holding in prep unit # 2 at 46F. Ambient temperature of unit reading 47F. CDI - Items moved to walk in cooler to be rapidly cooled. A VR will occur no later than 3/25/2022 to ensure unit is holding food items at 41F or below. * PIC states he is looking at getting a new unit *

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 while still in anaerobic environment. CDI - Discussed 2017 food code thawing procedures with PIC. - 0 -

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 few containers of spices without labels. CDI - Labels added. - 0 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled, dry wiping cloths stored on cutting board. - 0 -

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. Observed no written vomit and diarrhea plan available at facility. CDI by education. 2017 Food Code approved vomit and diarrhea plan emailed to PIC. - 0 -

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 employee drink stored on prep surface next to frying batter and breading. CDI - Drink moved to designated location. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food items in prep unit #1 holding between 45-47F. Ambient temperature of unit reading 47F. CDI - All items had been in unit less than 4 hours. Items were moved to walk in cooler for rapid cooling. All items needed through lunch service placed on TPHC. Facility to utilize TPHC until unit is repaired. PIC noted cooler maintenance person would arrive tomorrow morning at the latest. EHS will return by 10/14/2021 to ensure cooler has been repaired. - REPEAT - 3 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed broken thin probed thermometer during inspection. CDI - PIC brought in personal thermometer today to be sure facility had thermometer until he had a chance to get a new one. Personal thermometer was not a thin probed thermometer. PIC sent employee to purchase thin probed thermometer during inspection. Facility had working, thin probed thermometer by end of inspection. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on apron of employee. In-use wiping cloths must be kept in sanitizer buckets when not currently being used. - 0 -

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 ice scoop stored in ice bin with handle contacting ice. Observed bowl used as scoop stored inside of pasta container. Observed knives stored in space in between prep units when not in use. CDI - All scoops/ utensils removed. - REPEAT - 1 -

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment at clean drainboard of dish machine. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw ground beef stored with fully cooked sausage in walk in cooler and egg wash stored over RTE peppers in low reach in cooler. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sweet potatoes, cut tomatoe, chicken, calamari cold held in white refrigerator on end of line. Use equipment per manufacturer's recommendations and ensure equipment maintaining TCS foods at 41 degrees F and below. Operator to discontinue this new small refrigerator and voluntarily discarded foods in unit overnight per PIC.

7-102.11 Common Name-Working Containers - PF - Observed spray bottle of chlorine sanitizer not labeled. CDI, sanitizer bottle labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed knife wedged between prep units along prep line.

4-501.11 Maintain equipment in good repair. Observed shelves rusting in walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee beverages stored over and on food prep surfaces / areas.

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 salmon offered by performance food group and Lowcountry offered cooked to order (seared) on menu but no parasite destruction letters available. Vr.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed container of chicken stock held on improper ice bath at 64 degrees F. CDI, ice added as ingredient and proper use of ice bath discussed with 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 Time used at breading station but no written procedure available. CDI, written procedure completed while on-site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed blackened salmon menu item offered to consumer cooked to order. Ensure consumer advisory on menu that includes DISCLOSURE and REMINDER statements such as including an asterisk on menu item with footnote and asterisk on bottom of menu indicating "This item is cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." Vr needed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on ground.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water vat of 3 compartment sink at 105 degrees F while employees manually washing pots and pans at 3 compartment sink. CDI, vat refilled to hot water at 110 degrees F. 4-302.14 Sanitizing Solutions, Testing Devices - PF - PIC unable to locate test strips for chlorine sanitizer for low temperature dish machine and chlorine sanitizer at 3 compartment sink. Vr to ensure chlorine test kit provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer below required concentration at 3 compartment sink. CDI, operator emptied sanitizer to refill vat.fish

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 covered container of pimento cheese cooling in prep cooler at 48 degrees F at 1:53pm and at 46 degrees F at 2:51 pm. Cooling rate calculation indicated that method did not meet compliance for effective cooling / cooling parameters. CDI, pimento cheese relocated to shallow uncovered container in walk in cooler to rapidly cool. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some working containers of spices / dry food ingredients not labeled by common name of food at prep line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket above 100ppm chlorine. Observed wet wiping cloths around waist of food employee. Observed wet cloth stored on prep table and dish machine. Observed wet wiping cloth used to stabilize cutting board in kitchen. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored less than 6 inches from the ground near front prep area on bottom shelf of rack. Adjust rack to provide 6 inches of minimum clearance. Repeat. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked on dry storage rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC, Karim Livingston, on-site upon arrival not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating at prep line. Ensure employee eating at designated area to prevent contamination of food or equipment.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, disposable towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef stored over fish and unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. 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 - Observed grits cooled from night before and at 49 degrees F in low reach in prep cooler tightly covered. CDI, grits voluntarily discarded by PIC. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, beef mix and fries cold held between 44-45 degrees F on bottom shelf of low prep refrigerator. CDI, items relocated to rapidly cool in walk in cooler. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

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 1 container of grits cooling in deep covered container in prep unit from night before. CDI, grits voluntarily discarded by PIC. Improvement made since previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee preparing / handling pots of stock and stored on ground during preparation. 3-307.11 Miscellaneous Sources of Contamination - C - Observed outdoor storage shed not locked. Ensure unit kept locked when not in-use to prevent potential access/contamination of food supply.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and several wet wiping cloths held around waist of food employee.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee prepare onions without washing prior to preparation.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored less than 6 inches from the ground near front prep area on bottom shelf of rack. Adjust rack to provide 6 inches of minimum clearance.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds and then turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler and raw fish stored over cooked egg in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee washing equipment but detergent water was at 100 degrees F. CDI, operator drained to refill to above 110 degree detergent water.

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 container of collard green in walk in cooler cooling from yesterday at 48 degrees F. CDI, collard green voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes and cabbage stored under 135 degrees F at steam table. See temperature observations above. CDI, foods placed on stove to reheat.

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 tasso with a date of preparation of 8/12 and TCS food container with date on label not legible. CDI, foods voluntariy discarded by PIC.

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 fries cooling on rack at warm room ambient temperature. Observed deep covered container of collard greens cooling from day before in covered container. CDI, collard greens voluntarily discarded and fries relocated to walk in cooler to rapidly cool. TPHC discussed as option for blanched fries.

3-501.13 Use approved thawing methods. Observed crawfish meat thawing at prep sink. Use proper thawing methods such as running water at 70 degrees F and below, in the cooking process or under refrigeration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored on ground in outdoor storage unit. Ensure unit kept locked / secured.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in cooler drain disconnected and water on floor. Ensure drain connected to prevent potential contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock in sauce bottles next to stove holding at 102F; and red beans above stove-top below 135F(see chart). CDI- chicken stock was reheated to above 165F then placed into an ice bath for cooling; red beans were discarded. EHS instructed PIC not to hold chicken stock at room temperature; keep hot or cold at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in walk in cooler and line coolers cold holding above 41F (see chart). Schedule repairs if units cannot maintain foods at 41F and below. Verification required.

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 at 147F at 11:30AM drop to 135F by 12:00PM. The sauce was cooling in a high volume container in a prep. sink with minimal ice surrounding product. CDI- ice was added directly to product and more ice was added around product container. Product immediately dropped in temperature to 96F at 12:05PM.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 unlabeled sauce bottles near stove-top.

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 one knife stored in-between equipment gap along prep. line. Minor improvements made to utensil storage since previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelf above stove-top.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee using cell phone then proceed with food preparation without washing his hands. CDI- employee washed hands.

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 onions and peppers without gloves on. Employee indicated these items would be used for a sauce at a later time. CDI- items were made into sauce and cooked to 165F immediately.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic food storage containers stored clean with sticker residue on them. Verification visit required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of mashed potatoes hot holding below 135F in steam table (see chart). CDI- product was reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a flip top line cooler cold holding above 41F (see chart). PIC adjusted thermostat to a colder setting. Verification visit required to ensure compliance. Schedule repairs if unit cannot maintain foods at 41F and below.

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 pasta cooling in prep. sink at 129F at 10:50AM drop to 109F at 11:50AM. CDI- water was poured over pasta; the pasta dropped in temperature to 80F immediately afterward. EHS recommended adding more ice to pasta and placing on sheet tray in walk in cooler to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of chicken stored on the floor of the walk in cooler.

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 2 knives stored in-between equipment gaps along prep. line and one ice cream scoop stored in standing water in back of kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned plastic containers stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Fewer items in need of repair since previous inspection therefore no point escalation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving above stove top and on walk in cooler shelving.

6-502.12 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 ceiling ventilation coverings above dish machine with debris accumulation. Improvements made to cleaning since previous inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen. Later, observed a different employee drink on same table. Both drinks relocated, discussed rule with PIC.

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 line cook touch one tomato slice with bare hands after she had rearranged a pan in the top of the prep cooler without touching tomatoes. CDI - tomato slice discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef stored above ready to eat foods such as desserts, green beans, and French fries in walk in cooler. Observed two kegs stored on the floor of the walk in cooler and under the raw chicken. CDI - ground beef and kegs moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - French fry cutter, food processor, old labels not washed off of pans stored as clean. CDI - all sent back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled soda gun, soiled ice machines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed heavy cream stored in small layer of ice. Cream measured 60F. CDI - voluntarily discarded. Observed jambalaya and sausage in top of prep cooler both measuring above 45F. CDI - moved to lower cooler to rechill. Next inspection, be sure all TCS foods measure 41F or below.

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 many small pans in prep coolers without date marks. PIC stated he thought they didn't need to be dated. CDI - explained rule, allowed him to date based on walk in cooler pan dates. 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 double date marking on cooked meatloaf in the walk in cooler. CDI - explained rule to PIC, had him use oldest date as correct for meatloaf. Next inspection - foods without date marks or food misdated may be discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of salt, pepper, oil, water, herb mixes, Cajun seasoning without common name written on container.

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 unhandled scoop in tub of panko crumbs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal bowls wet nested. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some utensils stored as clean in a soiled tub.

4-502.13 Single-use and single-service articles may not be reused. Observed single-use containers being re-used throughout kitchen. Explained rule to PIC and directed him to begin replacing tubs with multi-use pans intended for re-use.

4-501.11 Maintain equipment in good repair. Observed split gaskets at some coolers, rusted or peeling shelving in several coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled equipment, shelving throughout. Observed a little standing water on floor of walk in cooler where mop water had run.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on shared cardboard dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open on shared dumpster.

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 badly chipped tile on floors, missing grout between floor tiles. 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 better cleaning needed for floors, walls, and ceilings throughout.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beer kegs below raw chicken in the walk in cooler. The chicken was leaking onto the kegs. CDI-The kegs were cleaned and sanitized and were properly moved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on the counter tops. Ensure wet wiping cloths are stored in a sanitizer bucket solution or put into laundry when not in use.

4-501.11 Maintain equipment in good repair. Observed split gaskets to the salad cooler door, the back 2-door RI cooler, and to the tall reach in freezer. Observed rusted shelving that is no longer easily cleanable in the walk in cooler. Also observed the 3-compartment sink leaking water between the right compartment sink and the drain board. The gaskets and the shelves needs to be replaced and the 3-compartment sink needs repair work. *The "Kenmoore" brand reach in freezer has been replaced.*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the prep flip top cooler, the shelving below the make table in the back, and to the small shelf next to the cookline. Have cleaned. 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 cleaning needed to the floors and walls of the facility. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with visible debris accumulation on it. CDI- item was recleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gumbo hot holding below 135F in a steam table (see chart). CDI- product was reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 different types of raw fish cold holding above 45F in a flip top reach in cooler (see chart). CDI- items were relocated to the walk in cooler for cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the facility offering caesar salad dressing with raw egg yolk in it without a consumer advisory on the menu. VR required.

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P Use pasteurized eggs or egg products in recipes that are not fully cooked such as caesar dressing. PIC indicated raw egg yolk is used to make the caesar dressing. VR required. discontinue use of raw eggs without consumer advisory on menu.

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 3 high volume containers of chicken stock (~3-5 gallons each) cooling in the walk in cooler. The product dropped from 172F at 10:30AM down to 152F at 11:30AM. CDI- product was transferred to smaller pans and placed into ice baths to allow faster cooling. No point deduction as product had not entered the danger zone.

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 3 knives stored in-between equipment gaps along the prep. line and 2 single use plastic ramekins without handles being stored in dessert sauces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers stored clean and stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'Kenmoore' brand non-commercial reach in freezer being used to store TCS foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the fryers/stoves and on speed rack shelving in the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on a prep. counter in the kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw proteins then change gloves without washing hands in-between. CDI- discussion with employee about when hand washing is required; employee washed hands. Improvements made to hand washing and glove changing since last inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility not recording use by/sell by date on tag for mussels. VR required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shell eggs stored above butter milk cartons in a reach in cooler. CDI- storage rearranged. No point escalation as all other areas of the restaurant had appropriate food storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blanched sweet potato fries and deviled eggs cold holding above 45F (see chart). Both products were discarded.

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 facility storing hot TCS foods above the grill without temperature control. PIC indicated these items are held using TPHC and will be discarded if not used. EHS Observed no time stamps on these items. CDI- time stamps were placed on food containers and will be discarded if not sold within 4 hours.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VR required.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial Kenmore brand freezer in the kitchen being used for TCS foods.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no testing kit color indicator paper for QUAT test strips to indicate chemical concentration. VR required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the fryers and on the speed rack in the walk in cooler.

2-301.15 Only wash hands in handwashing sink. -PF Observed dish washer spraying off hands at the pre-rinse of the dish machine. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee rinsing hands in the handsink after handling raw shrimp with gloved hand. CDI - PIC instructed food employees on proper handwashing and where to wash during the inspection. -2-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over blanched french fries at the cook line. CDI - PIC switched storage order on the shelf. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the outside of stacked metal pans on drying shelfin the kitchen. REPEAT CDI - PIC placed pans in the dish pit for cleaning. -1.5- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup on the inside of ice machines in the bar.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. CDI - PIC voluntarily discarded these. -0-

5-402.13 Maintain sanitary sewage system.-P Observed clogged floor drain between 3-comp sink and dish machine. CDI - PIC unclogged the food and other debris in the drain cover. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at the beginning of the inspection while food prep was taking place. -2-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed plastic bin of shellstock tags without date marked on the tag and out of chronological order. CDI - PIC devised filing system for properly filing tags. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the outsides of stacked metal pans, with the residue touching the food contact surface of the next pan. CDI - PIC instructed re-washing of pans and sticker removal. -0-

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 etoufee in the walk ion cooler with date marking for collard greens from the wrong day. -0-

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 written procedure available in the facility for blanched fries. CDI - PIC printed form and filled it in during the inspection. -1- REPEAT

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 ramekin used to dispense caramel without a handle. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups at the bar. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on the dumpster. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees wash hands and turn off the faucet without using a barrier and another food employee wash hands for less than 10 seconds before turning off faucet. CDI - PIC instructed employees on proper handwashing. -2-

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 food employee hand dispensing onions and cheese with bare hand. CDI - PIC placed teaspoon in service for dispensing. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken stock cold holding in ice bath at 67F. CDI - PIC took chicken stock out of service. -0-

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 time declared for blanched fries and sweet potato fries without written time procedure. CDI - TPHC form sent to PIC today. Fill out this form and have it available for future inspections. -0-

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 foods stacked on speed rack from the top down, warming the items that should be cold. Cooked jambalaya cooling closest to greens were 49F. The older jambalaya was 44F on a higher shelf. CDI - Hotter products moved to top shelves on speed rack. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee cooking while wearing a grooved wedding ring on ungloved hand. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups in the bar, wet stacked metal bowls on the drying rack and wet stacked plastic tubs on the drying rack. REPEAT -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed grease residue in the rinse and sanitize solutions. -0-

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

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 baseboard moulding to the right of the women's restroom handsink. REPEAT -1- 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 buildup on the ceiling over the cook line and on the floor behind cooking equipment and on ceiling vent and ceiling over cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked dishes in the dish area on the drying rack and in the hot line window with food debris present. CDI - PIC cleaned these in the dish area. -1.5- 4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup on the interior of both bar area ice machine to the left of the ice maker.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed TCS foods such as cooked cabbage and greens placed in hot line at 112-134F. CDI - PIC reheated to 165+. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on working containers of sauces, dressings and spices at the hot line nor on tubs of mixed spices over the prep table in the kitchen. Label these with the common name of the food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups in the bar area and wet stacked reused plastic bins on the drying rack near the dish machine. Separate these and allow them to air dry prior to stacking. -.5- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored directly on the floor in the outside shed and on the floor in the chemical storage in the women's restroom. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the drying racks near the dish machined and on the rack inside the hot box. Clean. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on the outside dumpster. Repair. -0-

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 absorbent ceiling tiles in the restrooms and heat damaged ceiling tiles near the fryers. Observed hold in wall to the right at the kitchen entrance and damaged wall to the far right of the bar. Repair all these areas. REPEAT -.5-

2-103.11 (B) PIC shall ensure unnecessary persons in the kitchen area do not contaminate food. Observed food rep dispense sugar in a sugar bin sitting directly on the floor. This person was not an employee of the facility and the PIC rejected the food order. CDI - Food rep brought in another fresh sugar batch. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes, lettuce and cucumbers over RTE collard greens and cooked potatoes and corn. CDI - Storage order reversed. -1.5-

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 two gallons of whole milk open more than 24 hours without date marking. CDI - PIC date marked milk. -0-

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 overstacked butter in the front flip top, cooked sweet potato and regular fries cooling in melted ice bath at the cook line and deep portions of crawfish boil potatoes and corn cooling in the walk in. CDI - Butter portion split and sent to the walk in to cool, ice filled in ice bath and cooling crawfish boil separated into thinner portions. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar stored directly on the floor and soda boxes on shelf in outside storage less than 6 inches off the floor. Keep these at least 6 inches off the floor. -1- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing desserts while wearing bracelets and ring without gloves. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing hair restraint. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth stored on the drain board of makeshift aquarium. CDI - PIC moved soiled cloth to soiled linen container. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups in the bar. Separate these and allow air drying prior to stacking. -0-

4-501.11 Maintain equipment in good repair. Observed broken handle on the hot water faucet in the mop wash, split gasket on the reach in freezer and damaged floor in the outside storage area. Repair all these. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving throughout the facility, on the ceiling of the walk in cooler and on the walls and ceiling of the outside storage unit. Clean all these areas. -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at hand sink in the kitchen and in the bar while dish machine was running or 3-comp sink filled. Facility must repair immediately and VR no later than 03/10/2017. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0- 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 heat damaged ceiling tiles near the cook line and cracked floor tiles in the kitchen. Repair these.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw scallops and salmon. CDI - Storage order reversed. -0-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine from tea urns. Clean. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic cleaner bottles in use without label stating what is inside. Label these. -1- 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 overstacked items in the flip top such as butter, at 61F while deeper layer were 42. CDI - Portion split in half and PIC advised not to exceed cooling line when filling pans. Observed cooked pasta cooling gin walk in with tight wrapping. CDI - Wrapping loosened to facilitate cooling and top layers of butter placed in walk in to cool. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions in flip top with soiled squeeze bottle in direct contact with food. CDI - Onions discarded and squeeze bottle placed in prep. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in bin with food debris inside and cleaned table mounted can opener with soiled cheese cloth in direct contact. Keep these items in a clean location. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the dish area and in the bottom of the reach in cooler. -1- 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. Observed missing ceiling tile at the end of the cook line and damaged and missing baseboard moulding in the restrooms. Repair these. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on top of food prep surface-CDI-Drink was removed

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf-Tags kept on file, but dates of last shellstock sold not recorded-CDI-Corrected by instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed mold inside the ice machine-CDI-Ice machine was cleaned. Observed food particles left on some utensils-CDI-Utensils rewashed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P-Observed sanitizer reading 0 ppm-CDI-Sanitizer strength correctedf

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed sanitizer bottle not labeled

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Reachin missing a thermometer-CDI-One was provided

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Improvement to labeling, but a few items still needed labels

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed pans and glasses stored wet 4-904.11 Kitchenware and Tableware-Preventing Contamination - C-Tableware to be inverted before touching

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Cutting board on kitchen prep unit to be resurfaced 4-501.11 Maintain equipment in good repair.-Observed cracked gaskets on refrigerated units. Observed rusted shelving throughout the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walin shelving, shelf at end of cook line, frkyers at cook line

. 5-202.13 Backflow Prevention, Air Gap - P-Need an air gap on pipe at 3 comp sink

6-502.12 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. Clean vents/fans Non absorbent ceiling tiles needed in restrooms

6-303.11 Intensity-Lighting - C- Needed 50ft candles of lighting in prep and utensil washing areas 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shield bulbs over ice machines 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.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC is not a certified food protection manager. Iris (employee) has a certificate but no the PIC and she doesn't demonstrate knowledge. Owner is on the way and he has servsafe.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink on prep table. Observed drinks over prep areas-CDI-All drinks were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the hand sink in the kitchen-CDI-Paper towels were provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf-Observed tags on file but dates of last shellstock used not on tag-CDI-Corrected by instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed buildup on potaoes slicer-CDI-Slicer placed in dish area to be properly cleaned

3-501.13 Use approved thawing methods. -Observed meat thawing on prep table-CDI-Meat placed under running water

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk dry goods not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Obsered fruit flies throughout ther kitchen area

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked gaskets on prep unit up front. Observed rusted shelving in utensil storage areas

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walkin shelving, fryers, cook line, ovens, microwave, inside freezer

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms and bar area 6-502.12 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. Make sure all floors, walls and ceilings are clean

6-303.11 Intensity-Lighting - C-Proper lighting is needed in food prepareas and dishwashing area

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored on the prep table. Store with a lid and straw and store below prep tables to prevent cross-contamination.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tags observed on kept on file but dates of last shellstock observed not recorded. CDI- Corrected by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the can opener. Clean and sanitize after each used. CDI- Removed and placed in the dish area to wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a butter and oil mixture in squeeze bottles at room temperatures at the cook line. Butter is a TCS item and shall be kept at 45 AF or below. Facility was unaware that the butter and oil mix made in house must be held on TPHC or 45 F or below. CDI-TPHC for emailed and facility discarded product. All other cold holding temperatures were below 45 F. PIC replace the motor in the walk-in cooler and several of the reach-in coolers since the last 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 collard greens, rice, chicken broths, and other foods made yesterday with no date marks. CDI- Dates were placed on foods during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed to chemical bottles not labeled. CDI- Labels were placed on bottles during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and bulk dry goods not labeled. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build-up on the walk-in cooler shelving and the shelf at the end of the cook line. Clean regularly. -Observed build-up on fryers at the cook line. -Observed build-up on the hood vents/

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 build-up on the floor under cook line and prep area. -Observed dust build-up on the ceiling vent at the bar area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer in dishwasher CDI sanitizer bucket changed and primed machine and got correct reading. -0 points-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed meatloaf and 3 lexan containers of jambalaya from yesterday above 45 degrees see temperature chart. CDI discarded products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon, trout, mahi, redfish, all greater than 45 degrees see temperature chart above . CDI All items discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in struggling to achieve proper temperatures for cold holding and cooling. Secondary regrigeration has been purchased and is in process of being utilized. 10 day verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils in grill area unlabeled.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed unshucked corn stored in walk in cooler over cooked pasta. CDI - PIC moved corn to lower shelf. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blanched sweet potato fries in walk in cooler dated 09/21/2015 at 50F. CDI - PIC voluntarily discarded them. -1.5-

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 blanched french fries on a speed rack from 1 PM - 2PM at 64F. CDI - PIC moved french fries to walk in to cool. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils, salt shaker and other items at the front line without label. Label these with the common name of the product. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of raw chicken on the floor of the walk in cooler. CDI - PIC moved pot to low shelf in walk in. -1-

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 tongs stored on the hood fixtures with grease buildup present. Relocate these to an area to prevent cross- contamination. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup on the hood system. Clean -0-

6-502.12 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 greasy buildup on the ceiling tiles leading into the kitchen. Clean. 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 tile cracked leading into the men's restroom. Observed missing wall tiles next to walk in cooler. Repair these. This item was one of the non-compliant items on the transitional permit. Today, item #s 1, 5,6 and 9 on the transitional permit are complete. REMINDER: THIS TRANSITIONAL PERMIT CANNOT BE RENEWED OR EXTENDED. -0-

General Comment 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF New owner could not find signed copies of employee health policy agreement. CDI - Copies of policy in English and Spanish left with PIC; staff signed.

General Comment4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue left on outside of food pans stored as clean. Obseverved minor pink build up inside ice machine. CDI - Ice machine clenaed during the inspection; pans with sticker residue sent to dish for reprocessing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice paddles stored directly on shelf in reach in freezer. Wash and store wrapped or with a barrier inbetween paddle and shelf.