BOURBON STREET CAFE

Unapproved EPA sanitizer being used. COS- PIC purchased correct bleach sanitizer.

Observed employee wearing apple watch while attempting to prepare ready to eat foods. COS- employee was instructed to remove watch wash and sanitize hands before returning to work.

Walk in cooler door is in disrepair. Metal in coming off of door and rusted. Advised to have repaired.

Observed shelving units in walk in cooler unclean with heavy debris build up. Advised to deep clean.

3 light fixtures with missing lights located in main kitchen. Advised to replace light bulbs.

Observed 2 cases of raw chicken (46F&47F) and cooked pasta noodles not maintaining a TCS Food temp of 41f or below. Ambient reading 48F. COS: Cooked pasta noodles were discarded by PIC, raw cut chicken was placed in walk in freezer to rapid chill to (38F). C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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.

Observed single use spoon stored in dry goods. C/A: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. COS: Single use spoons were discarded by PIC.

Observed walk in freezer door in disrepair. Stainless steel panel of door is hanging from door. Observed walk in cooler not maintaining a TCS food Temp of 41F or below. Corrective Action:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised to have repaired.

Observed ice machine lip with yellow substance in direct contact with ice. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected onsite: Ice was burned while inspector was onsite. Machine was cleaned and sanitized by PIC. Advised to increase cleaning frequency.

Observed sanitizer sink compartment reading 300+ppm Cl. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Corrected onsite: sink was remade to read 100ppmCl. Advised to use test strips while making solutions.

Observed walk in freezer door in disrepair. Stainless steel panel of door is hanging from door. Corrective Action:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised to have repaired.

Observed walk in freezer shelving unit unclean with rust build up advised to deep clean. Corrective Action:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed spaces under walk in cooler door. Ambient of cooler (46F). NO TCS FOODS stored in walk in cooler. Corrective Action:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Observed walk in freezer shelving unit unclean with rust build up advised to deep clean. Corrective Action:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

TCS raw chicken(45F), shredded cheese(45F) and cooked elbow noodles (46F) not holding temp of 41F or below stored in walk in cooler with an ambient of 46F COS- items moved to walk in freezer to chill to raw chicken 37F, Shredded Cheese 41F cooked elbow noodles 41F. Advised to have walk in cooler serviced. NO TCS FOODS SHALL BE STORED IN WALK IN COOLER UNTIL REPAIRED.

Observed holding temp not at 135F for Fried Rice (103F), Lo Mien(113F), Mac & Cheese (117F). COS- All items were removed and discarded. Advised PIC to prepare smaller batches to allow foods to hold temp of 135F.

Observed soda nozzles unclean with black substances. COS- nozzles were removed clean and sanitized.

Observed yellow substance in ice machine in direct contact with ice. COS- ice was burned and machine ws cleaned while inspector was on site.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. PIC- purchased correct disinfectant while on site.

Observed walk in cooler not maintaining a TCS temp of 41 or below to store TCS foods. Advised to have repaired.

Observed walk in freezer shelving unit unclean with rust build up advised to deep clean.

Observed base boards in front service area behind single use cart unclean to sight and touch. advised to deep clean.

Observed light bulb not working in walk in freezer advised to have repaired.