notedCode Observation: Cooked salmon (126F) and cooked chicken (133F) being held below 135F in the hot holding oven at front service counterFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked salmon (126F) and cooked chicken (133F) being held below 135F in the hot holding oven at front service counter; A thermometer is installed ont he itnerior of the oven to monitor temperature; Ensure that staff are monitoring temperature of oven. CDI: Chicken and salmon were voluntarily discarded as a corrective action. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observation: The air thermometer in the walk in refrigerator is not calibrated - Air temperature is 43F and thermometer is readin 48F-50F - Replace thermometer so that monitoring of equipment can occur regularly with correct air temperatures. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C ) Maintain air thermometers in good repair and accurate.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: Wall adjacent hand sink in womens restroomCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Wall adjacent hand sink in womens restroom; peeling paint; Wall behind the consumer self service counter water damge/poor repair; The vents in the cieling over the cook line are rusted/poor repair; 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in clean and in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The prepre frigerator on the cook line used to hold raw chicken/raw beef was holding at air tmeperature of 50F - Raw proteins were measured at 47FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The prepre frigerator on the cook line used to hold raw chicken/raw beef was holding at air tmeperature of 50F - Raw proteins were measured at 47F; 48F and had only been in the refrigerator for less than 30 minutes. CDI: Raw protein products were moved to another refrigeration unit adjacent self cooker. Discontinue storing an TCS (temperature control safety) food products in this refrigerator unless able to maintain 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Frozen ROP fish was being thawed still in the package and not removed before thawFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Frozen ROP fish was being thawed still in the package and not removed before thaw; CDI: PIC removed frozen fish for proper thawing in walk in cooler. 3-501.13 Thawing (Pf) (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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observation: The screen pans utilized for baking are no longer good repair; wires are braking off and no longer cleanable. Replace bake pans. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils in good repair. Observation: The hot holding cabinet front service cook line is not working; the prep refrigerator holding raw meats is not holding proper temperature of 41F or below. Repair; replace and/or remove equipment that does not function as was intended. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: Wall adjacent hand sink in womens restroomCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Wall adjacent hand sink in womens restroom; peeling paint; Wall behind the consumer self service counter water damge/poor repair; The vents in the cieling over the cook line are rusted/poor repair; Floors; walls in restrooms are unclean and accumulated with debris (*Increase cleaning frequency in restrooms) 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in clean and in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: Cooked pork (122F) and cooked chicken (127F) were not reheated to 165F within 2 hours and placed on the steam well. Temperature measurements were not taken during these processes and staff took diretcly from warming oven to steamwellFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Cooked pork (122F) and cooked chicken (127F) were not reheated to 165F within 2 hours and placed on the steam well. Temperature measurements were not taken during these processes and staff took diretcly from warming oven to steamwell; Staff stated that products had been in warming oven just quite 2 hours; CDI: Products were removed and placed on flat top grill to be reheated quickly for ho tholding to 167F. 3-403.11 Reheating for Hot Holding (P) (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Various TCS (temperature control safety) sauces stored in soda dispensing coolers at the front service line observed at 47F - 51FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Various TCS (temperature control safety) sauces stored in soda dispensing coolers at the front service line observed at 47F - 51F; Two TCS sauces stored on reusable ice blocks at cook/make line in rear at 66F;67F; Cut leafy greens observed at 52F on the front service cold bin; Cooked chicken 45F; cooked pork 48F in the 1 door prep refrigerator on the service line (prep refrigerator not holding temperature); CDI: Meat products from refrigerator were discarded; sauces were discarded and a new ice set up was put in place at make line/front service line; A refrigeration unit is needed for all of the sauce cups as the soda dispensing ice coolers are not approved for commerical food service. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Frozen ROP fish was being thawed still int he package and not revmoed before thawFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Frozen ROP fish was being thawed still int he package and not revmoed before thaw; CDI: PIC removed frozen fish for proper thawing in walk in cooler. 3-501.13 Thawing (Pf) (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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observation: The refrigeration units (prep refrigerators) do not have thermometers to monitor temperature of equipment through operations. Ensure that all cold holding and hot holding equipment are provided with thermometers that can be monitored throughout the operational day. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode Observation: Staff are wearing bracelets and electronic watches during production tasksEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are wearing bracelets and electronic watches during production tasks; CDI: These items were removed from wrists during inspection. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Observation: Food service bins were being stacked after sanitizing and left without air drying; CDI: Educated staff and discussed decreasing the amount of containers and providing an areas for air drying separate from storage. Bins were removed from stacks and allowed to air dry. **REPEAT** 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode Observation: The soda bottle dispensing cooler with flip top doors is not an approved commercial container for storing cupped sauces to go. Provide working and sufficient refrigeraiton equipment for this purpose that is approved for commercial use. 4-205.10 Food EquipmentCleaning and sanitizing
Observation: The soda bottle dispensing cooler with flip top doors is not an approved commercial container for storing cupped sauces to go. Provide working and sufficient refrigeraiton equipment for this purpose that is approved for commercial use. 4-205.10 Food Equipment; Certification and Classification (C) Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Observation: The shelving in the prepr efrigerators and wlak in rusted/poor repair; Mid service line 1 door prep refrigerator is unable to maintain 41F or below; The hot holding cabinet on the mid-service line is not working; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The chute of the ice dispenser at the consumer service areas ia ccumulated with debrisCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The chute of the ice dispenser at the consumer service areas ia ccumulated with debris; The baffle device and the interior upper walls of the ice machine in the rear kitchen have accumulation of visible debris; Ensure that areas are maintained clean and part of a regular cleaning schedule. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode Observation: The chicken cooking equipment installed ont he cook line does not have an in-line ASSE rated backflow device for the connected water line utilized for rinsing out cooking containerWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The chicken cooking equipment installed ont he cook line does not have an in-line ASSE rated backflow device for the connected water line utilized for rinsing out cooking container; Provide an in-line backflow device - A verification for corrective action will occur by 10/25/25. 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LA
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: The hand sink int he prep area (rear kitchen) doe snot contain a light over headFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The hand sink int he prep area (rear kitchen) doe snot contain a light over head; The light bulbs on the cook lien are burned out preventing proper lighting intensity (replace burned out bulbs) 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-301.12 (A);(B); Observed employee properly wash hands; but the turn the handwashing sink off with their bare hands. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- Staff was educated.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Salsa was at 45F due to being held too highly above an ice bath. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Salsa was removed from ice bath and placed in rapid cooling equipment. Full deductions will be taken if this item is repeated again.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); Bottle of chemical cleaner was found with no label. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Bottle was labeled during the inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Quat sanitizer bucket holding wet wiping cloths was found holding at 0ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core; Observed stacks of small pans stored nested wet; not allowing trapped water inside to thoroughly drain. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service containers found being stored with their food contact portions facing upward. Single service utensils and equipment shall be stored with their food contact portions inverted in order to protect them from potential contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Salsa was at 48F due to being held too highly above an ice bath. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Salsa was removed from ice bath and placed in rapid cooling equipment.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Top area of walk-in cooler shelving is rusting and needs to be replaced. Equipment shall be maintained in a state of good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue is remaining on the non food contact surfaces of clean containers. Non food contact surfaces shall be kept free of soil residue.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Minor cleaning needed on the ceiling/light above the three compartment sink. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-301.12; Priority Foundation; One handwashing sink was not equipped with paper towels. All handwashing stations shall be provided with a hand drying provision. CDI- Handwashing sink was supplied with paper towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1) ; Priority; Repeat; Shredded chicken was holding below 135F in the hot holding top due to being held in a shallow pan. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Chicken was voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Chicken and steak were found being stored at 44F at the bottom of the low boy cooler. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was placed in new refrigeration before a 4 hour period elapsed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.12; Core; Scoop was found being stored in container of raw salmon with its handle touching the salmon. If utensils are stored in food containers; they shall be stored with their handles clearly above the food in order to prevent potential contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Prep bottom cooler gasket is ripped damaged; creating area of black soil residue accumulation inside of the gasket. Equipment shall be maintained in a state of good repair. Replace gasket for more effective cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Black/brown soil residue is accumulating inside of torn cooler gasket. Non food contact surfaces shall be kept free of soil residue and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core; Large stacks of small pans stored on their side and nested wet; not allowing trapped water inside to thoroughly drain. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes are holding significantly less water than previous inspections. CDI: Dishes rotated to drain. Facility has very limited dish storage space.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.