NEW ORLEANS BIG EASY SNEAUXBALLS &CUISINE LLC(Com)

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed facility has no soap and hand drying provisions on the two hand sinks in the kitchen and front food service. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel. PIC provided hand towel and soap.

Proper hot holding temperatures — Inspector Note: Observed hot holding foods ( cooked rice at 65F and shrimps at72) on a kitchen counter. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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. PIC advised to discard food and not to keep hot holding foods on a counter, but in a warmer