Gourmet Creole

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Observed: Equipment in poor repair. Observed same.
• Non-food contact surfaces clean
  • Basic: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline in kitchen.
• Insects, rodents, pests and animals
  • Basic: Observed: Exterior front double door has a gap at the threshold that opens to the outside. Observed same.
• Floors, walls, ceilings and ventilation
  • Basic: Observed: Light not functioning. Observed same.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. 1. Observed Cooked chicken (48°F); cooked beef (51°F); Pikliz (49°F) in two door reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. Priority: High Priority
• Labeling, date marking and consumer advisory
  • Intermediate: Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Observed cooked chicken, cooked beef, and Pikliz in containers in reach in cooler in kitchen, prepared Saturday per operator but not date marked. Priority: Intermediate
• Food out of temperature
  • High priority: Observed: Time/temperature control for safety food cold held at greater than 41°F. 1. Observed Cooked chicken (48°F); cooked beef (51°F); Pikliz (49°F) in two door reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. Priority: High Priority
  • Intermediate: Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Observed black beans cooling on counter in kitchen at 11:30a at 105°F to 91°F at 11:59, cooling since 11a. Observed cooling in deep containers. Observed operator covering with plastic and placing container in reach in cooler. Operator uncovered and placed in shallow containers. Priority: Intermediate
• Food-contact surfaces designed and maintained
  • Basic: Observed: Equipment in poor repair. 1. Torn door gasket at two door reach in freezer in kitchen. 2. Torn door gasket at two door reach in cooler in kitchen. Priority: Basic
• Non-food contact surfaces clean
  • Basic: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed old food debris on bottom shelf of reach in freezer in kitchen. 2. Hood filters at cookline in kitchen. Priority: Basic
• Insects, rodents, pests and animals
  • Basic: Observed: Dead roaches on premises. 1. Observed approximately 10 dead roaches on glue board on floor in closet. 2. Observed approximately 10 dead roaches on a glue board under food prep table next to fridge in dry storage area. Priority: Basic
  • High priority: Observed: Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 10 rodent droppings on floor behind fridge in dry storage area. 2. Observed approximately 25 rodents droppings on food storage container packing on bottom shelf of food prep table next to fridge in dry storage area. Priority: High Priority
  • Basic: Observed: Exterior front double door has a gap at the threshold that opens to the outside. Priority: Basic
• Floors, walls, ceilings and ventilation
  • Basic: Observed: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Priority: Basic
  • Basic: Observed: Light not functioning. Observed one light not functioning at hood in kitchen. Priority: Basic
  • Basic: Observed: Floor soiled/has accumulation of debris. 1. Observed build up of spilled dry rice and beans on floors and under tables and equipment in dry storage area. Priority: Basic
• Premises and cleaning equipment
  • Basic: Observed: Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket in kitchen. Priority: Basic

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water at triple sink in kitchen. Operator turned on cold running water.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed torn door gasket at two door reach in freezer in kitchen.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in the kitchen. 2. Observed heavy, old food debris in bottom of two door reach in freezer.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in kitchen.