AUNTIES HOUSE

Observed several cold held TCS foods above 41F in walk in cooler and prep top cooler in main kitchen *see asterisks*. C/A: Except during preparing, cooking, cooling, or when time is used as a public health control, cold held TCS foods shall be maintained at 41F or below. COS: All food items were discarded.

No disclosure observed for raw/undercooked foods on menu. Reminder was observed; PIC stated steak and eggs could be served undercooked. C/A: 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.

1. Observed in raw catfish stored behind pre-cooked crawfish and raw oysters stored above pre-cooked crawfish in main kitchen cooler drawers. 2. Observed raw chicken stored behind raw steak and raw hamburgers in main kitchen cooler drawers. 3. Observed raw eggs stored above cooked potatoes in main kitchen walk in cooler. C/A: Food shall be stored horizontally and vertically according to minimum internal cook temp. COS: Items were re-arranged to horizontally and vertically in order of cook temp.

Observed gumbo not reheating at a rate to reach 165F within 2 hours in main kitchen microwave. PIC stated gumbo was taken out of walk in cooler to reheat at 11:30am. C/A: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: Gumbo was discarded.

Observed several TCS items cold held above 41F in main kitchen prep top cooler and walk in cooler. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Items were discarded.

No Certified Food Safety Manager certification observed displayed in facility. PIC provided certification via phone. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed excessive black buildup along interior roof of ice chest in bar area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice in ice chest was melted. ice chest was cleaned and sanitized.

Observed dish machine in warewashing area with chlorine at 0ppm. Dish washer was still not dispensing chlorine at proper concentration after being primed. PIC placed out order sign on dish machine, facility will use 3-compartment sink until dish machine is repaired. C/A: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

Observed several unidentifiable food items unlabeled (wine, lemon juice, margarine, olive oil) on prep top cooler in main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Items were labeled with common name.

Observed one plastic container of dirty rice and one with white rice that was re-heated in the morning but left on the counter and the temperature was at 58*F and 55*F. Manager stated he was planning to re-heat the rice again without cooling it down to below 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Manager tossed the food.

Observed glasses actively washed in the warewashing machine at the bar without proper concentration of sanitizer. C/A Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration should be between 50-100ppm COS. Manager was instructed to stop using the warewashing until it is repaired and ALL glasses need to be washed and sanitized at the three-compartment sink Facility needs to email the repair invoice to EHS within 10 days.

Observed wiping cloth stored in sanitizer with concentration levels less than QA 200ppm. Sanitizer was tested at 100ppm.

Observed dishes that were stored as clean and placed on the serving line with clear visible food residue still stuck on them C/A Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS. Manager removed the dishes and placed them in the three-compartment sink to be re-washed.

Observed mixed salad greens, spinach, cut cherry tomatoes and ranch dressing that were placed on the serving line and were holding above 41*F C/A All TCS food that is placed on the serving line needs to be 41*F or below COS Manager removed the salad and put it into the WIC to cool to 41*F.

Observed two steaks resting in a cooling drawer on top of plastic foil uncovered in the prep kitchen area. Observed a bowl containing lamb chops resting on top of other raw lamb chops. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed warewashing machine located next to the three-compartment sink with sanitizer levels of 0ppm. The chlorine bucket was replaced but it was still not sanitizing.

Observed a large container of raw marinating chicken in the WIC in the main kitchen resting on top of a container of shredded cheddar cheese C/A 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 COS Manager removed the container and placed it on top of a container containing raw turkey wings on the bottom of the shelf.

Observed cooked pasta, marinating steak, shrimp, cooked pasta shells, raw catfish fillet, and chicken that was placed the cooling drawer at 1:00 after being seasoned on the counter not cooling or maintaining the same temperature. C/A Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: TCS food was placed in the WIC in the main kitchen to cool to 41*F before it is placed at the serving line.

Observed the handwashing sink at the bar area with a colander resting inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Manager removed the colander.

Observed the handsink next the three compartment sink without any hand drying towels. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf MANAGER REPLACED THE PAPER TOWEL.

Observed the handwashing sink located next to the three-compartment sink in the main kitchen without any running water hot or cold C/A A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS: MANAGER TURNED ON THE WATER AT THE FAUCET.

Observed dishmachine located at the bar area was dispensing sanitizer at C0ppm.

Observed the cook/manager actively cooking with a large watch on his wrist. C/A Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS Manager removed the watch.

Observed several plastic clear containers being stacked wet and placed on the rack in the main kitchen. Observed metal trays being stacked wet on the shelf in the main kitchen C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS Manager separated all the containers to allow them to air dry.

Observed a stack of to go foam trays that were stored upside on the bottom shelf in the main kitchen. Observed a stack of trays on the top shelf in the main kitchen uncovered under the air conditioning vent. C/A Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. COS MANAGER INVERTED ALL THE TRAYS.

Observed cold TCS foods were held above 41*f in main kitchen walkin cooler and cooking area prep top cooler. [Dairy products, cooked turkey, puddings, cooked seafood, cooked chicken, egg rolls, egg products].

Observed facility was not using cooling methods to cool hot TCS foods from 135*f - 41*f. Food was stored in containers of more than 4 inches depth. Tightly cooled and stacked on top of another cooling hot food.

Observed dishmachine was dispensing sanitizer at C0ppm.