BOURBON ST. CAFE
FAILWednesday, January 23, 2019 at 5:40 PM
Violations Cited
03-3-501.16
Hot Holding
chicken observed place on shelf in kitchen out of temperature control. Temperature of chicken is 80 F. Provide proper hot holding temperatures of 140 F or higher for chicken. Chicken was discarded. Review proper hot holding temperature requirements for all PHF's. Rice.....65 F. Provide proper hot holding temoperature of 140 F or above for the cooked rice.
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
12-2-401.11-.12
Good Hygienic Practices
Persdonal drinks stored on a shelf on the service line have no covers. Proivde covers for all personal drinks while they are stored in an active food service area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Mouse dropppings observed on floor next to out of service one door reach in located at the back prep room. Evidence of roaches on floor of kitchen- shedded skin and wings on floor area. Remove evidence of mice sand roaches. Clean the affected floor areas. Provide extermination service right away. Proivde reciept of service at the compliance inspection. Also provide a status report from exterminator and a game plan from the exterminator that details the current pest status and provides a comprehensive plan to deal with this rodent and pest issue. Also provide an Intergrasted Pest Management (IPM) report from the exterminator. The AIPM report should be specific to this establishment.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-305-307.11
Food Protection
Food observed stored on top of trash can in the kitchen. Daiscontinue storing food itwms on top of the trash can. Remove meats stored on bottom shelf of prep table in the prep kitchen.
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.
14-4-202.11
Food Contact Surfaces Design
In the back prep room resurface or replace the heavily scoured and stained cutting board used on the prep table.
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.
17-4-302.14
Test Kit Provided
Provide a test kit for measuring the sanitizer strength at the 3 bay sink.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Keep all wiping cloths in a sanitizing solution when not in use.
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.