Bar Louie #1409

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

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
  • Basic: Standing water in bottom of reach-in-cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
• Wiping cloths and linens
  • Basic: Wiping cloth sanitizing solution stored on the floor.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
  • Basic: Standing water in bottom of reach-in-cooler.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. - 3 flying insects at front bar - 1 flying insects at entrance of kitchen area. - 2 flying insects in dish area. - 3 flying insects at soda station. - 9 total flying insects
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.

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: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ranch, pico, black bean salsa, black beans hummus al, items raging from 48to 50°F kept overnight on cooler across from beer cooler .
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Tenders 45°F kept for 3 hours in breading station cooler Chicken slider 50 kept for 3 hrs on breading station cooler Kept for 3 hours on breading station cooler Coleslaw 56°F kept for 2.5 hours in make table across from fryers Salsa 58 kept for 1hr Guacamole 56°F Four cheese 56°F , rechecked 43°F Blue cheese 53°F , Jalapeño Ranch 58°F , receded 43°F Ranch 58°F , rechecked 48°F Shredded cheddar cheese 54°F Cooked peppers and mushroom 59°F Precooked andouille sausage 60°F Cheesecake 63°F Sausages 60°F All above items stored for 3 hrs in make table across from fryers Sliders 48°F Philly meat 53°F , recked 51°F Raw burger meat 51°F rechecked 51°F Sliced American cheese 51°F Sliced cheeses 46°F Pico 50°F Salsa 46°F kept for 4hrs on make table across from grill. Cooling drawers : ; raw Philly meats (53°F - Cold Holding); sliders (48°F - Cold Holding); raw burger meat (51°F - Cold Holding); shell eggs (63 - Cold Holding); raw chicken breast ambient for 30 ( - Cooling); shredded chicken ambient 3 hrs (46°F - Cooling) All items iced or moved to a different cooler , pico, black bean salsa, black beans hummus al, items raging from 48to 50°F kept overnight in cooler across from beer col,er. Admin Complaint Admin Complaint
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Removed Corrected On-Site Corrected On-Site
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of make table . Removed
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on line with a watch. Removed Corrected On-Site Corrected On-Site
• Wiping cloths and linens
  • Basic: Wiping cloth sanitizing solution stored on the floor. Pick up by manager
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards in cook line
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris on pizza oven belt
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink at women's bathroom Leak from faucet from prep sink
  • Basic: Standing water in bottom of reach-in-cooler. Cooler across from fryers
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1 small flying insect in bar area 1small flying insect on cook line 1small flying insect by hand sink at bar area 6 small flying insects under three compartment sink located in bar . 1small flying insect on dish area 2 small flying insects on pipes under utility sink at dish area 40 live flies on pipe and drain under soda station located next to expo line window. Total = 52 live flying insects
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line line
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thought restaurant
  • Basic: Floor soiled/has accumulation of debris. Under equipment in cook line
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer bucket over 500 ppm , rechecked 500 ppm . Inspector asked employee to add water to sanitizer solution
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.