LOUISIANA BISTREAUX

In-use utensils: properly stored — Inspector Note: Observed knife stored on rack in dry storage in kitchen. Observed multiple knives stored in standing water 101 F. Operator removed knife from shelf and increased water temperature to hold utensils at 135 F during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler gaskets soiled with food debris throughout cook line in kitchen. Notified manager that all no food contact surfaces shall be properly cleaned and sanitized to avoid accumulation. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed several cracked/broken floor tiles in walk in cooler in kitchen. 511-6-1.07(2)(b) - Floor, Walls, & Ceiling, Cleanability; Utility Lines (C) (b) Utility Lines. 1. Utility service lines and pipes may not be unnecessarily exposed. 2. Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. 3. Exposed horizontal utility service lines and pipes may not be installed on the floor.

Food stored covered — Inspector Note: Observed multiple foods stored uncovered throughout cookline in kitchen. Operator properly covered all stored foods throughout cookline during inspection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;