Bourbon St. Grill

Multiple staff members at the front were observed to be washing their hands with their gloves on. The Inspector ordered all staff members to discard their gloves and wash their hands before putting on a new set of gloves., , REQUIREMENT: Disposable gloves are not meant to be reused. Proper hand hygiene must be done on bare hands.

A staff member was observed to be taking off green dish gloves and resting the glove on raw broccoli. The glove was ordered to be immediately removed., , REQUIREMENT: Protect all food from contamination. Do not store non-food items ontop of food.

1) A large basket/container of cooked battered chicken was observed to be cooling in the walk-in cooler. Staff reported that the container had been in there for one hour. The probed temperature within the middle of the batch had measured 37C. Staff members took no actions or demonstrated proper cooling methods. 30 to 40 minutes later, food was probed again and the probed temperature within the middle of the batch had measured 33C., , With one hour and 40 minutes of improper cooling, the cooked battered chicken was ordered to be discarded., , REQUIREMENT: Proper cooling methods must be used to ensure food does not remain in the temperature danger zone for over 2 hours., , 2) A hot-holding unit containing a rice mix was overfilled and the top of the rice measured 36C., , REQUIREMENT: Do not overfill hot-holding containers. Ensure hot foods are being held at 60C or higher.

A staff member was observed to have not washed, rinsed, and sanitized a pot which was used for cooking. The metal pot was only rinsed, then stored/placed on top of raw broccoli., , REQUIREMENT: All equipment and utensils used for cooking must be properly washed, rinsed, and sanitized after use.

Several flies (presumably fruit flies) were noted in the kitchen., , REQUIREMENT: Ensure that the fruit flies do not proliferate. Begin appropriate pest control treatments.

At the time of the inspection, no staff member onsite amongst the approximately 8-10 persons had demonstrated they completed a food safety training course., , REQUIREMENT: A trained manager/supervisor must be onsite if 6 or more staff are working.

The entire kitchen floor was covered in a water/grease mix., , REQUIREMENT: Clean and sanitize the kitchen floor.