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10: Observed: Signage informing employees to wash hands is missing from Ladies' and Men's restroom hand sink and upper- level bar hand sink. Each employee hand sink needs to have signage informing employees to wash hands. Corrected at inspection.
Corrective Actions: Each employee hand sink needs to have signage informing employees to wash hands. Person in charge provided signage at said hand sinks informing employees to wash hands. Corrected at inspection.
10: 3040 Observed: Hand soap is missing from lower level prep room employee handsink. Handsoap needs to be available at each employee hand sink. Corrected by Person in Charge supplying hand soap at said sink.
Corrective Actions: Hand soap needs to be available at each employee hand sink. Person in Charge supplied hand soap. Corrected at inspection.
23: 3-501.17(B) Observed: Demi-glace (1 container) and crab sauce (1 container) have a date mark of January 5. TCS foods (time/temperature control for safety food) that are prepared on site and held at 41°F have seven days to be used/sold. Person in charge voluntarily discarded said items.
Corrective Actions: TCS foods (time/temperature control for safety food) that are prepared on site and held at 41°F have seven days to be used/sold. Person in charge voluntarily discarded the two containers of said food. Corrected at inspection.
38: 3270 (3) Observed several fruit flies near the slicer in the lower level. Premises should be maintained free of pests.
Corrective Actions: Premises should be maintained free of pests.
Label sugar, salt, bulk items in bins that are not easy to recognize. Label all toxic chemical spray bottles with common name. Supply lidded or closed trash can in women's restroom. Temperature of kitchen dish machine should be 120F. Currently registering 140F at time of inspection.
Environmental Health Specialist provided forms for documenting items (hollandaise, beer batter, fish batter) that are being held under time as a public health control (TPHC). This documentation needs to be verified (and available for view) at inspections.
| Description | Temperature | State of Food |
| lettuce, cut | 41 °F | Cold Holding |
| shrimp, under grill refrig. | 41 °F | Cold Holding |
| gumbo | 162 °F | Hot Holding |
| lobster bisque | 162 °F | Hot Holding |
| oysters, fried | 183 °F | Cooking |
| gumbo, walk-in | 41 °F | Cold Holding |
| unsalted butter, walk-in | 39 °F | Cold Holding |
| milk, walk-in | 41 °F | Cold Holding |
| lettuce, cut | 44 °F | Cooling |
| guacamole | 41 °F | Cold Holding |
| tomato, cut | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 coompartment sink | chemical | 200 | quaternary ammonia | 93 °F | ||
| main level bar low temperature dish machine | chemical | 50 | chlorine | 123 °F | ||
| low temperature kitchen dishmachine | chemical | 50 | chlorine | 140 °F | ||
| upper level bar low temperature dish machine | chemical | 50 | chlorine | 105 °F |