- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, kitchen. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Basic - Floor area(s) covered with standing water in front of oven cookline.
- Basic - Floor soiled/has accumulation of debris under steamer.
- Basic - Ice scoop handle in contact with ice, bar. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, walkin freezer. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, several missing on cookline. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair small unit across from oven. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris, bar.
- Basic - Wall in disrepair behind large ice machine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties at 50°f for less than 4 hours, unit door doesn't close tightly due to not being level. Monitor door to insure it is tightly closed.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Fish 45°f crawfish 46°f in ice coldhold on cookline. Put ice level to tops of pans and iced from time in bags, corrected to fish 43°f crawfish 41°f. **Corrected On-Site**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package, grouper in walkin cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Buildup of soiled material on makline top in the reach-in cooler, cookline.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk walkin cooler. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink next to office. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler with accumulation of water, across from grill.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar. **Repeat Violation**
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, kitchen. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Basic - Floor area(s) covered with standing water in front of oven cookline.
- Basic - Floor soiled/has accumulation of debris under steamer.
- Basic - Ice scoop handle in contact with ice, bar. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, walkin freezer. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, several missing on cookline. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair small unit across from oven. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris, bar.
- Basic - Wall in disrepair behind large ice machine.
- High Priority - License is expired and is more than 60 after expiration date, expired 06/01/14. Need $50 payment to bring license current. Called to make payment confirmation number 146004779. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties at 50°f for less than 4 hours, unit door doesn't close tightly due to not being level. Monitor door to insure it is tightly closed.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Fish 45°f crawfish 46°f in ice coldhold on cookline. Put ice level to tops of pans and iced from time in bags, corrected to fish 43°f crawfish 41°f. **Corrected On-Site**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package, grouper in walkin cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Buildup of soiled material on makline top in the reach-in cooler, cookline.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk walkin cooler. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink next to office. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler with accumulation of water, across from grill.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar. **Repeat Violation**
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08/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area, crackers
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, kitchen.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar set up as wash/sanitize/rinse.
- Basic - Food stored on floor, cracked in waitress area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, walkin freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, several units on cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees, bar. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair, cookline. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up, spoons in expedite area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Jumbylia 47°f crawfish 47°f grits 48°f milk 46°f for less than 4 hours. Door not closed tightly for unknown amount of time during prep. Closed door 20 minutes later ambient temperature from 46°f to 44°f.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came from non food area to food preparation area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, oven Kleen next to plates cookline. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, upstairs and downstairs. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk in walkin cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, dishwashing area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar. **Repeat Violation**
- Intermediate - No soap provided at handwash sink, bar. **Repeat Violation**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, 46°f.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food- tartar sauce.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees-bar.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizing solution bucket stored on food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink-ice.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- bar.
- Intermediate - No soap provided at handwash sink- bar,
- Intermediate - oyster tags not marked with last date served.
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11/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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