LOUISIANA BISTREAUX

Personal cleanliness — Inspector Note: Observed a member of the kitchen staff preparing food while wearing an apple watch and a metal bracelet. CA: 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: Employee removed the watch and bracelet.

Personal cleanliness — Inspector Note: Observed several employees in the kitchen without proper hair restraints. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Correct by: Ordering and providing beard nets for employees with beards longer than one half inch.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes stored clean still wet and stacked. CA: Cleaned equipment and utensils shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Correct By: Re-washing dishes that are stacked wet and educating staff that dishes must be allowed to fully air dry before stacking.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chlorine test strips for the dish machine expired (2025). CA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct by: Ordering new test strips.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a build up of organic matter on back of ice machine door in kitchen, and along the edge of the ice machines in the bar and wait station. CA: Equipment such as ice bins and beverage dispensing nozzles shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles: (I) At a frequency specified by the manufacturer; or (II) At a frequency necessary to preclude accumulation of soil or mold. Correct by: Cleaning ice machine thoroughly and on a more frequent basis.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods held above 41F. See ** in temperature log. CA: 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. COS: TCS foods being held out of temperature were discarded or cooled to 41F or below when appropriate.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed only inspection report posted near entrance, no permit, CFSM, or other documentation. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. COS: PIC posted permit and ServSafe certification by entrance

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark matter on back of ice machine door. Demonstrated to PIC that an alcohol wipe can remove. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct by 11/3/25, send proof to [REDACTED EMAIL]