COPELAND'S OF NEW ORLEANS

OBSERVED COOK WITH GLOVED HANDS, USE SANITIZING WIPING CLOTH TO WIPE DOWN COUNTER AND SWITCH TASKS TO PREPARING FOOD AND HANDLING RTE CHICKEN PARMESAN CHICKEN WITHOUT REMOVING GLOVES AND WASHING HANDS C/A: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: FOOD DISCARDED; EMPLOYEE REMOVED GLOVES AND WASHED HANDS.

OBSERVED RAW CHICKEN STORED BEHIND RTE SHREDDED CHEESE IN PREP TOP COOLER 3 IN MAIN KITCHEN. OBSERVED RAW TENDERIZED STEAKS STORED ABOVE RAW CATFISH FILETS IN WIC IN MAIN KITCHEN C/A:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS: FOODS REARRANGED.

OBSERVED ALL RAW ANIMAL PROTEINS IN COOLER DRAWER IN GRILL PREP AREA COLD HOLDING ABOVE 41F. OBSERVED SPINACH DIP COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW LARGE SHRIMP COLD HOLDING ABOVE 41F IN PREP TOP COOLER 3 IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL ANIMAL PROTEINS IN COOLER DRAWERS WERE PLACED IN WIC AND TEMPTED AT 41F OR BELOW @ APPROXIMATELY 2:30PM; SPINACH DIP WAS DISCARDED; RAW LARGE SHRIMP REPLACED @ 41F.

OBSERVED CREOLE RICE HOT HOLDING BELOW 135F IN STEAM WELL IN MAIN KITCHEN. OBSERVED SWEET POTATO MASH HOT HOLDING BELOW 135F IN STEAM WELL 2 IN MAIN KITCHEN. OBSERVED LEMON BORDELAISE SAUCE HOT HOLDING BELOW 135F IN WARMER CAB IN GRLL PREP AREA. OBSERVED BAKED POTATOES HOT HOLDING BELOW 135F IN WARMER DRAWERS IN FRONT FOOD SERVICE AREA. OBSERVED GAMBINO SAUCE HOT HOLDING BELOW 135F IN STEAM WELL IN FRON FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SWEET POTATO MASHED HEATED TO 165F; LEMON BORDELAISE SAUCE REHEAT TEMPERATURE WAS NOT CAPTURED BUT WAS OBSERVED HOT HOLDING AT 154F @ 3:04PM; BAKED POTAOES REHEATED TO 190F @ 2:40PM; GAMBINO SAUCE REHEAT TEMPERATURE WAS NOT CAPTURED BUT WAS OBSERVED HOT HOLDING AR 165F @ 2:03PM; CREOLE RICE DISCARDED.

OBSERVED GARLIC BUTTER AND WHIPPED BUTTER BEING HELD ON TPHC WITH NO TIME/DATE STAMPS AND NO WRITTEN PROCEDURE C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety.

PIC UNABLE TO PROVIDE PROOF THAT ALL FOOD HANDLERS WERE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PIC SHALL BE ABLE TO PROVIDE PROOF THAT ALL FOOD HANDLERS ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD PIC HAD FOOD HANDLERS PRESENT READ AND SIGN DPH EMPLOYEE HEALTH AGREEMENTS. PIC HAS 10 DAYS TO EMAIL THE REST TO EHS.

OBSERVED THE FOOD CONTACT SURFACES OF MULTIPLE PANS/PLATES/CUTTING BLADES STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN ON RACKS AND IN BAR AREA. OBSERVED THE DISPENSING NOZZLES OF MARGARITA MACHINES WITH BLACK/ORANGE/PINK BUILD UP. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: EQUIPMENT REMOVED AND PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED; NOZZLES WIPED DOWN AND SANITIZED.

OBSERVED COOK SPRINKLE FINISHING SEASONINGS/GARNISHES ON STEAK PASTA DISH WITH BARE HANDS FOR SERVICE IN MAIN KITCHEN. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: DISH DISCARDED AND RE-MADE.

OBSERVED BROCCOLI BITES STORE UNCOVERED IN PREP TOP COOLER 3 IN MAIN KITCHEN. OBSERVED BUTTERS, SAUCES AND BACON STORED UNCOVERED ON EQUIPMENT IN GRILL PREP AREA. OBSERVED SPINACH DIP STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW CATFISH & RED FISH, EGG ROLLS AND CONTAINER OF SAUCE STORED UNCOVERED IN PREP TOP COOLER 4 IN MAIN KITCHEN. OBSERVED CRAB CAKES UNCOVERED IN PREP TOP COOLER 4 IN MAIN KITCHEN. OBSERVED ALL SALAD TOPPINGS (+5) IN FRONT FOOD SERVICE AREA STORED UNCOVERED WHILE NOT IN USE. OBSERVED SEVERAL SAUCES AND SEASONINGS STORED UNCOVERED IWHILE NOT IN USE N ICE BATHS IN GRILL PREP AREA. OBSERVED STRAWBERRIES STORED UNCOVERED IN WIC IN MAIN KITCHEN. OBSERVED 2 TEA URNS IN FRONT FOOD SERVICE STORED UNCOVERED. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: ALL FOODS COVERED.

OBSERVED MENU WITH INCORRECT CONSUMER ADVISORY DISCLOSURE C/A: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients FACILITY HAS 10 DAYS TO PROVIDE CORRECTION TO MENU(S).

Observed several TCS foods cold holding above 41F. See temperature observations.

Garlic butter observed on a 4-hour hold at ambient temperature using TPHC. Observed no time stamps for discard time or start time.

Observed several employee belongings throughout the main kitchen stored on prep top tables and coolers.

Observed employee wearing a bracelet while handling food with no cover or glove over the bracelet.

Observed 2 wet wiping cloths stored on the counter in the main kitchen front used for wiping counter surfaces. Observed sanitizer bucket at 0 ppm (quat) on the far end near grill with wiping cloths.

Bar dishwasher did not measure any chlorine when tested.

Observed, in front main kitchen bottom reach in freezer, employee drink with other items for the food service and customers. Observed, in grill prep area bottom reach in cooler, a soup belonging to an employee stored with food service items for customers.