BOURBON STREET KITCHEN.

Observations and corrective actions

Inspector remarks

ITEM #3 All items in hot hold must be above 135 degrees F before placing it in hot hold. Prepared items kept in refrigeration must be reheated to 165 degrees F. Items in commercial packaging must be heated to 135 degrees F. Cooked items must be cooked to a proper cooking temperature. All these actions will place an item in hot hold at or above 135 degrees F. Rapid reheat the items in hot hold to 165 degrees F.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #39 This ice scoop had been moved to a adequate position after wards. Allowing a hand contact surface to touch food can be a source of bacteria contamination. Place the ice scoop handle up out of the ice, or on a clean protected surface. Item #46 Plumbing must be kept in adequate repair. Having only the hot water available could deter employees from washing hands due to the water becoming too hot. Have the leak and the cold water turn on fixed.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #9 Raw animal food must not be stored above or by any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria so they must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #30 You can not operate without a current, valid permit. Obtain and post the current permit before 24 October. Failure to do so will result in a 24 hour notice to pay the permit, or close food sales operation. A visit will be made to verify compliance.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

Item #31 The tag remains with the container the oyster came in until the last oyster is consumed or sold. Then the date the last oyster was consumed or sold is marked on the tag to be put into chronological storage for 90 days. There should be no date marked on tag, or two separate dates on tags.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

* you must have a current, valid permit to keep food sales. Obtain a current valid permit, and post it in the establishment. You are given 10 days to post the permit. At that point a 24 hour notice will be issued Failure to obtain the permit by the end of that time will result in the permit to sell being removed. All food sales must stop. You can obtain help getting the permit paid for through the Fiscal services representative at 210-207-8732.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #24 Tags for shell stock must stay with the oysters and container until the last oyster in that container is sold or consumed. Then the label can be removed and the date the last oyster is sold or consumed must be printed on the tag. This tag must be maintained for 90 days. Item #39 The ice scoop can be placed on a clean, protected surface, or stored in the ice with the handle above the ice. This is a possible point of contamination of the ice. Item #40 The reuse of mollusk and crustacean shells as multiuse utensils is not allowed in food establishments. This prohibition does not apply to the removal of the oyster or other species from the shell for preparation, then returning the same animal to the same shell for service. The shell itself may be potentially unsafe for use as a food utensil because of residues from natural and environmental contamination occurring after the mollusk or crustacean is removed. In addition, natural shells are not durable or easily cleanable as specified under section 4-502.13. When mollusk or crustacean shells (from commercial sources) are re-used by filling them with shucked shellfish, the food is considered misleading and not honestly presented. Anne

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

Item #40 The reuse of mollusk and crustacean shells as multiuse utensils is not allowed in food establishments. This prohibition does not apply to the removal of the oyster or other species from the shell for preparation, then returning the same animal to the same shell for service. The shell itself may be potentially unsafe for use as a food utensil because of residues from natural and environmental contamination occurring after the mollusk or crustacean is removed. In addition, natural shells are not durable or easily cleanable as specified under section 4-502.13. When mollusk or crustacean shells (from commercial sources) are re-used by filling them with shucked shellfish, the food is considered misleading and not honestly presented.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #2 The refrigeration unit was maintaining 46 degrees F. The thermometer in the unit was broken the alcohol stem had broken free of the range, giving a reading much lower than the real temperature. Two salad dressings made on another day were discarded. Balsamic and ranch approximately 2 pounds each where discarded. The other items in the unit were transferred to the walk-in. They must be brought down to 41 and used by the end of the day or discarded.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #24 Due to the possibility oysters my have a bacteria from the harvesting area that causes a food borne illness, there are tracking methods in place to insure that the harvesting location can be traced. These steps are: 1. You can only accept containers that have a properly filled out shell stock tag. 2. The tag must remain with the container until the last shell stock is sold or consumed from that container. 3. The tag is removed from the container, marked with the date the last oyster is sold or consumed. It must be held in chronological order for 90 days after the written on the tag. 4. The tag can be discarded after the 90 days.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #21 The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee. To meet the requirement of this item, the CFM certificate must be available for review. Item #24 Shell stock tags are used to locate the harvesting location in a traceback in a food borne illness investigation. There are specific record keeping and storage requirements for shell stock. The first is that the tag must not be removed from the container that the shell stock is shipped in. Second, the shell fish must remain in the container unless specific methods are used to keep the tag with the shell fish, and containers are not co-mingled. A single pan must be used to store that batch of shell stock and the tag must remain with that batch. Third, once the last shell stock from that container is sold or consumed. The tag must be dated with the date it is consumed. The tag is then retained in chronological order for 90 days after the last shell stock is consumed or sold. Item #40 The reuse of mollusk and shells as multiuse utensils is not allowed in food establishments. This prohibition does not apply to the removal of the oyster or other species from the shell for preparation, then returning the same animal to the same shell for service. The shell itself may be potentially unsafe for use as a food utensil because of residues from natural and environmental contamination occurring after the mollusk or crustacean is removed. In addition, natural shells are not durable or easily cleanable as specified under section 4-502.13. When mollusk or crustacean shells (from commercial sources) are re-used by filling them with shucked shellfish, the food is considered misleading and not honestly presented.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 3