Lafitte's Degrades its Sanitary Rating

Basic - bottle containing a food product not labeled/ cooks line several different oils, wines

Basic - Bowl or other container with no handle used to dispense food./ grNola

Basic - Cutting board has cut marks and is no longer cleanable/ cooks line **Repeat Violation**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ chicken breading **Corrected On-Site**

Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair./ cooks line and banquet **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit./ TCS in cooler E 54-58 degrees repeat from 12/31/13 **Admin Complaint**

High Priority - Displayed food not properly protected from contamination./ jam and the granola not properly protected by sneeze guard buffet

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / re- educated **Corrected On-Site**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.re-educated **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ unable to determine amount if time TCS foods in reach in cooler E were out of tsmperature

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / unit E

Basic - Cutting board has heavy cut marks and is no longer cleanable./ cooks line and toaster portable cutting board **Warning**

Basic - Floor drains/drain covers heavily soiled./ dish machine area **Warning**

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Ice buildup in reach-in cooler right side of fryers **Warning**

Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair./ prep side cooler/ right side if fryers, server area **Warning**

Basic - Cutting board has heavy cut marks and is no longer cleanable./ cooks line and toaster portable cutting board **Warning**

Basic - Floor drains/drain covers heavily soiled./ dish machine area **Warning**

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Ice buildup in reach-in cooler right side of fryers **Warning**

Basic - Ice tea server station no covers on the top **Corrected On-Site** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - Interior of microwave soiled with moderate encrusted food debris./ microwave concierge **Warning**

Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair./ prep side cooler/ right side if fryers, server area **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ all TCS in walk in cooler at 44 degrees f- less than 4 days recommended rapid chill **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage, bacon stove 92 degrees f recommended rapid reheat to 165 degrees f **Warning**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./ got the temperature to 190 degrees f **Corrected On-Site** **Warning**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / cooks line shelf/ server area above glasses **Corrected On-Site** **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / half n half and heavy cream **Warning**

Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder./ maintenance adjusted gauge and unit is now omming down to temp **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ hanging by on dispebser

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pooled eggs above the chill line cooks line 46 degrees recommended rapid chill/ this violation had been sent for a/c for shredded cheese and ham will not send again at this time ham and cheese were fine but must also be aware of all product on ice baths and chill lines if repeated again an automatic administrative request WILL be submitted

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage 106 degrees f on buffet manager removed and put new sausage on buffet

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / sanitizer on prep table/ also server table **Repeat Violation**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ melons on buffet and cheese, ham on the cooks line ice bath- recommended rapid chill12/5/12 **Admin Complaint**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ for oatmeal- peaches exposed but were put under sneeze guard/12/6/12 **Admin Complaint**

Basic - Food stored on floor./ vegetable walk in cooler after delivery approx 1 1/2 hrs ago

Basic - All Cutting board has heavy cut marks and is no longer cleanable./ from 12/6/12 **Admin Complaint**

Intermediate - Nonfood-grade basting brush used in food./ utilizing paint brush **Corrected On-Site**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Intermediate - Encrusted, soiled material on slicer./ lemon slicer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ t the drink station/ paper towels were jammed up in dipenser

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / bucket on back prep table **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. / 12/5/12*Admin Complaint** **Admin Complaint**

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for the oatmeal and the sausage gravy observed lid off gravy exposed/establishment is having employee monitor oatmeal until they can get a proper sneeze guard moved the sausage gravy

Observed cutting board heavily grooved/pitted and no longer cleanable. **Repeat Violation**

Critical - No current boiler certification provided/available. For reporting purposes only.expired

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shredded cheese, ham ice bath cooks line less than. 4 hours recommended rapid chill also turkey sausage on speed rack in kitchen out for 2 hrs just incase needed recommended rapid chill

Critical - The rice in the reach in cooler had water pooling on the top of the wrap condenser unit not draining properly

Critical - Displayed food not properly protected from contamination./observed small flies around and the fruit,parfaits on the buffet employees removed the product which had the flies in it and uncovered apples on buffet

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for the oatmeal and the sausage gravy observed lid off gravy exposed

Critical - Observed food stored on floor.walk in freezer

Observed cutting board heavily grooved/pitted and no longer cleanable. **Repeat Violation**

Critical - Observed heavily encrusted material on can opener. **Corrected On-Site**

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.dishes, bowls in the dishmachine **Corrected On-Site**

Observed evaporator drain line was clogged causing water to drain into the reach in cooler repaired by mantaince Corrected On-Site

Critical - Observed small flying insects in buffet area by the fruit

Critical - Portable fire extinguisher not fully charged. For reporting purposes only.boiler room/ put the spare extinguisher in place of not fully charged one

Critical - No current boiler certification provided/available. For reporting purposes only.expired

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.manager came in during inspection

Critical - Observed dented/rusted cans./1 can tomatoe sauce manager discarded

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./cut melon buffet will discard at 10.15 a.m 4 hr mark

Observed all cutting boards portable and cooks line grooved/pitted and no longer cleanable.

Observed old labels stuck to food containers after cleaning.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold./ Corrected On Site.put on the booster

Wet wiping cloth not stored in sanitizing solution between uses./several areas in the kitchen Corrected On Site.

Critical - Observed moderate buildup of soiled material on whip cream mixer head.

Observed gaskets with moderate slimy/mold-like build-up./all cooler

Observed heavy dust on vents in beer walk in walk in cooler

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.facility remodeled server bar

Critical - Observed bare hand contact.Cutting onions that are not going to be cooked. Corrected On Site.washed hands applied gloves

Observed reach -in cooler J gasket torn

Observed reach-in cooler gasket on F badly torn

Observed moderate build-up of grease on hood.above char grill

Cleaned and sanitized equipment, utensils, not properly stored. buffett

Critical - No handwashing sign provided at a handsink used by food employees.server stationCorrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.server stationCorrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.server station Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.heavy cream 67F recommend rapid chill. Corrected On Site.

Critical - Observed cloth used as a food-contact surface.cook line

Observed in-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit.76F. Corrected On Site.

Observed reach-in cooler gasket torn.RIC J

Wet wiping cloth not stored in sanitizing solution between uses.

Observed fan cover in RIC F heavily soiled with accumulated mold like substance.

Critical - Observed 2 badly dented cans of chestnuts.

Critical - Working containers of food removed from original container not identified by common name.salt Corrected On Site.

Critical - Observed diced ham cold held at greater than 41 degrees Fahrenheit.54F.recommend rapid chill. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PICKING Towel off floor. Corrected On Site.

cup with no handle used to scoop salt. Corrected On Site.

Several Large plastic bins at dish area badly cracked

Cleaned and sanitized forks at exbo near cook line not stored handle up.

Light out in hood

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).observed manager discard items

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced turkey 52F,sliced melons 53F,cheese at buffett 56F since 7 am recommend rapid chill. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.green beans 44F,mushroom gravy 43F and mashed potatoes 44F found in RIC P

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.grits 117F and cooked sausage links 127F recommend to reheat to 165F. Corrected On Site.

Critical - Observed mashed potatoes and gravy being cooled over night in deep pans and covered

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.ma hed potatoes 45F and gravy cooling over night in walkin cooler.Repeat Violation.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.1 was + 6 and the other -4. Corrected On Site.

Critical - Displayed food not properly protected from contamination.sunflower seeds,granola,brown sugar,

Critical - Observed pans of raw stuffed fish stored over pan of green beans, sheet pans of raw bacon stored over sheet pans of hash browns all in walkin cooler. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.waitstaff at buffett.Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.mashed potatoes found at 48F ,gravy 51F,cooked rice 46F and soups 46F in the walkin cooler over night.Corrected On Site.Operator discarded all items.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.walkin #4.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey and ham rolls 48F at the buffet. Corrected On Site.recommended quick chill only out 45F on the buffet.

Observed gaskets/seals on cold holding unit in poor repair.cook line RIC located in front of oven

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.swiiss and cheddar cheese 55F. Corrected On Site.switched out for colder cheese and placed the other cheese in the walkin for quick chill

Critical - Observed soiled reach-in cooler gaskets.cook line RIC located in front of oven