MAMA'S CRAWFISH AND WINGS

Inspection item: Inspection item 4-1A

Code .04(4)(c)1(i)(ii)(iii)(v)

(vi)(vii)(viii)Observed raw, in-shell mussels stored over ready-to-eat gumbo in a reach-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food is rearranged according to cook temperature.

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed multiple foods that were cold holding above 41F (walk-in cooler and prep cooler). See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese prepped less than 4 hours prior moved to another cooler. Cheese, noodles and crawfish cold-holding from the prior day were discarded.

Inspection item: Inspection item 8-2B

Code .07(6)(e)

Observed two containers of Ortho Home Defense in the kitchen near the warewashing sink. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Unapproved pesticides removed from the facility.

Inspection item: Inspection item 14B

Code .05(10)(a)

Observed several cups that were stacked while wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups taken to warewashing for cleaning.

Inspection item: Inspection item 15A

Code .05(6)(a)

Observed that a walk-in cooler was not cooling to 41F or below while used to store TCS foods. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: TCS foods were removed from the cooler.

Inspection item: Inspection item 15C

Code .05(7)(a)2,3

Observed that metal food containers and glasses in the top of a prep cooler behind the bar were stored in a portion of the prep cooler that contained a grey, mold-like substance. Observed cleaned, working bottles on the dry dish shelving that had labels that were not removed prior to washing. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 8/24/26.