COPELAND'S OF NEW ORLEANS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: OBSERVED ROMAINE LETTUCE COOLING IN A SEALED PLASTIC BAG IN LAGER PLASTIC BIN IN WIC. OBSERVED 2 CONTAINERS OF RAW SHRIMP COOLING WRAPPED IN INDIVIDUAL PLASTIC BAGS AND STACKED IN CONTAINER SEALED WITH PLASTIC WRAP IN WIC IN MAIN KITCHEN. OBSERVED RAW BURGERS COOLING IN CLOSED/SEALED CONTAINER IN CAGE IN WIC IN MAIN KITCHEN C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: EHS UNABLE TO GET TWO TIMES/TWO TEMPERATURES FOR TCS FOOD PRODUCTS COOLING; HOWEVER, TCS PRODUCTS HAD 30 MIN TO COOL TO 41F OR BELOW BASED ON PREP TIME ON DATE STICKER BEING 9:55AM. RAW SHRIMP IN TWO CONTAINERS WERE 45F-46F, BY 2PM THEY HAD REACHED 37F; RAW BURGERS WERE 52F, BY 2PM THEY HAD REACHED 39F; ROMAINE LETTUCE WAS DISCARDED

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: 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

Management knowledge, responsibilities, reporting — Inspector Note: 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

Food separated and protected — Inspector Note: 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

Food separated and protected — Inspector Note: 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

Food stored covered — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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

Consumer advisory provided for raw and undercooked foods — Inspector Note: 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)

Proper cold holding temperatures — Inspector Note: 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

Proper hot holding temperatures — Inspector Note: 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

Time as a public health control: procedures and records — Inspector Note: 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 food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. WHIPPED BUTTER REPLACED @ 40F; GARLIC BUTTER REPLACED @ 41F; FACILITY HAS 10 DAYS TO PROVIDE A WRITTEN PROCEDURE FOR TPHC TO EHS FOR APPROVAL

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee belongings throughout the main kitchen stored on prep top tables and coolers. CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items are removed.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F. See temperature observations. CA: TCS foods cold holding shall maintain a temperature of 41F or below. COS: Items discarded.

Time as a public health control: procedures and records — Inspector Note: Garlic butter observed on a 4-hour hold at ambient temperature using TPHC. Observed no time stamps for discard time or start time. CA: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS: PIC added times to holding book for garlic butter.