Bourbon St. Grill

There was no sanitizer for sanitizing food contact surfaces at the kitchen. Operator prepared 100ppm chlorine solution., , -Ensure there is always sanitizing solution for sanitizing food contact surfaces.

1. Bowl of vegetable was stacked directly on other freshly cut vegetables in the kitchen. Operator removed top layer of vegetables., , -Cover each container of vegetable before stacking., -Ensure food is protected from contamination from the bottom of the food container., , 2. Eggs were stored directly in contact with cooked meat in the standup cooler at the kitchen. Operator removed eggs., , -Store food separately to prevent cross contamination., , 3. Food in containers were left uncovered in the standup cooler at the kitchen. , , - Ensure food is protected from contamination by storing in a lid tight container

Freshly cut vegetables in several large buckets were stored outside the cooler in the kitchen. Operator returned vegetables into the cooler., , -Ensure potentially hazardous food stored away from danger zone of 4*C to 60*C, where microbes grow , best.

Staff was observed not sanitizing dishes after washing and rinsing at the 3-compartment sink. Operator and staff were educated on proper sanitizing procedures. Operator prepared sanitizing solution for sanitizing dishes., , -Ensure all dishes and utensils are sanitized by soaking 2minutes in sanitizing solution.

The handwashing station was blocked with mopping bucket at the kitchen. Operator removed , item., , - Ensure handwashing station is always accessible

There was dirt/dust build up at the ceiling of the kitchen., , -Clean the indicated area, -Ensure the facility is maintained in clean and sanitary manner.

The handle of the standup cooler at the front station was broken., , -Repair handle