BOURBON ST. CAFE
FAILFriday, April 9, 2010 at 3:18 PM
Violations Cited
03-3-501.16
Hot Holding
Spicy chicken uncovered in steam table at 128F.Uncovered boneless pork at 94F.Uncovered chicken and broccoli at 124.1F.Uncovered bourbon chicken at 108.6FUncovered crab ragoon at 105.8FUncovered chicken wings at118.9F.There was multiple products tested at 140F and higher.I strongly recommend that establishment get clear covers for pans so that heat can remain inside pan and keep product at 140F and so customer can see product.PIC tried to invert a stainless pan for cover.Cooked chicken sitting covered on rear prep table at 116.9F.Cooked pork covered sitting on prep table in rear at96.9F.Spicy chicken in warmer unit in rear at 138F(Much better-Keep unit hot enough to maintain 140F).Cooked rice sitting covered without heat control on Food storage barrel at 141F(?).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over raw shelled eggs in reach-in refridge as well as vegetables.Raw chicken stored over vegetables in Walk-in refridge.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Utensil for rice stored in water.Properly store.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths that were wet lying on equipment(soda machine ice bin lid) and countertops.Properly set up appropriate sanitizer buckets(Raw animal foods Non- food contact surfaces and RTE surfaces).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
39-6-304.11
Rooms and Equipment Vented
Basement storage room where walk-in refridge is is extremely hot.Please ensure room is properly ventilated.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
42-5-203.13
Mop Sink not Provided
No mop sink in restaurant.Bucket of mop water sitting in basement storage room.PIC couldn't explain where dirty mop water was disposed.Either work agreement out with facilities to utilize their mop sink or provide.PIC lead me outside to alley when I asked where does mop water go????Please do not dispose of dirty mop water out back alley.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.