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1: Due to multiple priority violations and state of kitchen, managerial control is not established. All priority violations must be corrected and person in charge able to demonstrate managerial control of kitchen.
6: Hand wash sink was completely blocked and water was cut off. Attempted to wash hands, employee had to flip breaker in order for water to be restored to sinks. No hand washing was observed during inspection despite employees switching from working with raw food to ready to eat food.
6: Observed employee leave unit, return while using personal phone, and return to battering raw meat without washing hands. Employees must wash hands when changing task or using personal items before returning to food prep.
8: Hand sink completely obstructed by equipment; sink bowl filled with dishes and food such as a whole onion. No soap or paper towels stocked at sink. Hand sink must always be accessible, usable, and stocked with soap, disposable towels, and running water.
13: Multiple open employee can drinks stored on wire shelving beside and above uncovered foods for customers in ric. Food intended for customers must be protected from potential contamination; open employee drinks should not be stored above or beside them.
20: Two large plastic pans of raw fish stored on 3 comp sink counter at beginning of inspection. Pans still present 20+ minutes later. When asked what they were for, pic stated they were all about to be cooked. Advised pic to return bulk to temperature control and only pull as much as can be cooked at one time. Raw meat and poultry must be kept at 41F or less in temperature control unless being prepped or cooked.
26: Spray bottle of cleaner stored on lip directly overlooking hand sink bowl where multiple food contact surfaces and whole onion were stored. All chemicals and toxic items must be stored in such a way that food and food contact surfaces are not at risk of being contaminated.
31: Tomato sliced within past 3 hours temps 57F. Food was cooling in prep cooler with lid open, pic stated it had been open for a long time.
37: Employee drink stored on top of prep cooler.
43: Open To go boxes stored randomly throughout kitchen, some with food contact side exposed.
46: Cl test strips present but establishment using unlabeled sanitizer. Tested with cl and qa strips, qa strips turn blue. Establishment using qa for warewashing but has no qa test strips.
48: No water under pressure to sinks due to operator cutting power to pump. Power and water flow restored upon pic flipping breaker.
53: Flooring missing near 3 comp sink. Kitchen is generally dirty and has grease build up, needs cleaning.
56: Inspection from May 2023 posted
Downnthebayou.foodtruck@gmail.com
Will return within 10 days of first inspection to perform follow up. Focus will be on ensuring all priority violations (items 1 - 27) are corrected.
Operator provided tentative schedule for Wed, Thurs, Fri of next week. Advised operator unit must be made available for follow up inspection within 10 days.
Will email operator all fact sheets applicable to their operations.