| Violation
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Observation
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24-05-1
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Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner across from three compartment sink.
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24-07-1
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Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Knifes in kitchen.
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in coolers behind cook line at 58 and 60 degrees farienheit. Small bag of crawfish thrown away. Approximately 1/2 lb.
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02-13-1
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Critical - Consumer advisory for raw/undercooked animal products not provided.
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32-10-1
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Critical - Covered waste receptacle not provided in women's bathroom.
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47-16-1
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Critical - Electrical outlet missing cover plate in back of kitchen.
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53B-07-1
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Critical - Employee training provided by unapproved instuctor.Robert Irving adminstered employees training while his certifications were expired.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory in the bar.
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27-16-1
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Critical - Hot water not provided/shut off at employee hand wash sink in kitchen by tea dispensers. Hot water was turned on and ran sufficient time for use and still did not come on.
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17-09-1
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Critical - Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
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38-10-1
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Light not functioning in walk in cooler.
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05-09-1
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Critical - No conspicuously located thermometer in holding unit, reach in two door cooler.
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51-18-1
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No copy of latest inspection report.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees, kitchen by tea dispensers.
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07-03-1
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Critical - Observed bread reused for making breadcrumbs/croutons in walk in cooler.
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23-06-1
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Observed build-up of food debris, dust, dead bugs or dirt inside light shields in kitchen.
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23-03-1
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Observed build-up of grease on sides of cooking equipment.
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22-24-1
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Critical - Observed buildup of slime on soda dispensing nozzles behind bar at bar entrance.
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22-24-1
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Critical - Observed buildup of slime on soda dispensing nozzles behind far end of bar.
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08B-04-1
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Critical - Observed bus pan holding bread layed on top of new bread. Bottom of bus pan touching new bread.
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable.
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35A-03-1
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Critical - Observed dead flys and other dead insects inside light shields over food prepartion area in kitchen.
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37-18-1
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Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
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53A-19-1
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Critical - Observed expired Food Manager Certification, Robert H. Irving, CFM expired 6/15/04.
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47-06-1
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Critical - Observed extension cord in use for non-temporary period in kitchen.
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36-22-1
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Observed floor area(s) covered with standing water in grill area.
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36-15-1
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Observed food debris accumulated on kitchen floor throughout kitchen.Bread, cucumber, and croutons, kale, and onion. Kitchen was closed during inspection.
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36-15-1
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Observed food debris, dust, beer tops, or dirt accumulated on flooring of back bar area behind glass cleaner equipment.
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08A-28-1
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Critical - Observed food stored on floor in walk in cooler.
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07-05-1
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Critical - Observed garlic butter in reach in cooler being re-used.
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12A-02-1
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Critical - Observed hand wash sink used for purpose other than washing hands, straws in bottom of sink in bar.
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12A-02-1
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Critical - Observed hand wash sink used for purpose other than washing hands. Observed grounds in basin of handwash sink in kitchen next to tea dispensers.
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37-13-1
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Observed hole in ceiling above dishwasher.
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37-02-1
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Observed hole in roll wall at back bar area.
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37-13-1
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Observed holes in ceiling in kitchen of A.C. vents missing.
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24-09-1
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Observed ice machine dirty/grimy on the outside.
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10-08-1
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Observed ice scoop with handle in contact with ice at soda dispenser in kitchen.
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10-08-1
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Observed ice scoop with handle in contact with ice, bar area.
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45-07-1
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Critical - Observed misalignment of hood suppression system nozzles.
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22-21-1
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Critical - Observed mold buildup inside ice bin, and dead bugs on door of the machine.
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37-19-1
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Observed moldy ceiling above dishwasher.
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15-31-1
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Observed nonfood-contact equipment in poor repair. Observed walk in cooler door not closing properly.
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40-04-1
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Observed personal care item stored in a food prepartion area of kitchen. Observed hats on top of service line in kitchen.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Approximately 1/2 lb. of cooked crawfish discarded. Observed at 60 degrees farienheit.
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26-02-1
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Observed reuse of single-service containers intended for one time use only for food storage. I.E., sour cream containers, dressing containers with BBQ sauce in them, etc...
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25-01-1
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Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Straws in back bar not covered for protection.
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22-16-1
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Critical - Observed soiled and standing water in reach-in cooler shelves in bar.
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21-05-1
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Observed soiled dry wiping cloth laying everywhere throughout establishment.
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22-17-1
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Critical - Observed soiled/ disrepair reach-in cooler gaskets.
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22-17-1
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Critical - Observed soiled/ disrepair walk in cooler gaskets, and door is not closing correctly .
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41A-10-1
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Critical - Observed toxic item improperly stored in bar area.
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41A-10-1
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Critical - Observed toxic item improperly stored on bar ledge next to single service items.
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41A-08-1
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Critical - Observed toxic item stored by clean utensils and dishes in the center area of noth dining room.
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41A-09-1
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Critical - Observed toxic item stored in food preparation area.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area, walk in cooler.
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41B-03-1
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Critical - Observed unlabeled spray bottle in kitchen.
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24-04-1
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Observed unprotected place settings left on tables. Also observed glasses preset on tables not inverted to protect against contamination.
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47-03-1
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Critical - Observed unused opening in panel box unprotected in office.
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37-07-1
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Observed wall by handsink at north dining room entrance and exit from kitchen area soiled with accumulated dust, dirt, or food debris.
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37-03-1
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Observed wall in disrepair in back storageroom.
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37-04-1
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Observed wall soiled with accumulated black debris in dishwashing area.
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45-39-1
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Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, ABC extinguisher in bar area.
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45-39-1
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Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, BC extinguisher in bar area.
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45-39-1
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Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. Observed extinguisher in back bar area on floor under shelves from register.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crawfish.
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02-26-1
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Critical - Working containers of food removed from original container not identified by common name in reach in coolers. Dressings, etc..
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