AUNTIES HOUSE

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

Proper cold holding temperatures — Inspector Note: 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.

Food properly labeled; original container — Inspector Note: 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: 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.

Certified Food Protection Manager — Inspector Note: 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.

Food separated and protected — Inspector Note: 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.

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

Proper reheating procedures for hot holding — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.