| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In fried shrimp basket and seasoning container. **Corrected On-Site** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Raw chicken container and French fries on the floor. **Corrected On-Site** **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. 2016 license. **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. In kitchen reach-in cooler.**Corrected On-Site** **Corrected On-Site** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Near dish wash area. **Corrected On-Site** **Warning**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. Near cook line. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Flour exposed to splash near kitchen hand wash sink. **Corrected On-Site** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Near female restroom. **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour and sugar container. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Front service station. **Corrected On-Site** **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen shrimp. **Warning**
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14-67-4
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Basic - Reach-in freezer and front counter reach-in cooler gasket torn/in disrepair. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Box of lids on the floor. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Spoons and forks. **Warning**
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23-09-4
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Basic - Soiled reach-in freezer gaskets. **Warning**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near three base sink. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and white flour. **Corrected On-Site** **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee held kitchen door with bare left hand then put gloves on without washing hands for food prep. Explained faults to employee and correct hand wash procedures. **Corrective Action Taken** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried Shrimp basket near cook line. **Warning**
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08A-13-4
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High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Near cook line raw fish and shrimp over sauce. **Corrected On-Site** **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over celery. **Corrected On-Site** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose and mop sink. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Cases of food blocking access to hand wash sink near three base sink. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Jambalaya from 48° to 47° in nearly two hours. Told employee to remove lid an relocate food to cooler area. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Jambalaya, milk in reach-in cooler. **Warning**
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