BON ZOUTI RESTAURANT, LLC

Violations (9)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked okra at stainless reach in cooler. Operator stored products properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked okra at stainless reach in cooler. Operator stored products properly. **Corrected On-Site**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. Stainless steel wipes, rust prevention spray stored over and next to canned food and dried beans at dry storage rack. Operator stored chemicals properly.

  High Priority - Toxic substance/chemical improperly stored. Stainless steel wipes, rust prevention spray stored over and next to canned food and dried beans at dry storage rack. Operator stored chemicals properly. **Corrected On-Site**

  High Priority

• 29-42-4CriticalRepeat

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb no vacuum breaker present at mop sing in rear alley of restaurant.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb no vacuum breaker present at mop sing in rear alley of restaurant. **Repeat Violation**

  High Priority

• 11-27-4Repeat

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure emailed to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure emailed to operator. **Repeat Violation**

  Intermediate

• 02C-04-5

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked and frozen turkey, chicken and pork in chest freezer not date tracked. Educated operator on proper date tracking procedures.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked and frozen turkey, chicken and pork in chest freezer not date tracked. Educated operator on proper date tracking procedures.

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 05-06-4Repeat

  Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer in simmering pot of spinach: Inspector thermometer:187F Operator thermometer: 180F

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer in simmering pot of spinach: Inspector thermometer:187F Operator thermometer: 180F **Repeat Violation**

  Intermediate

• 08B-38-4Repeat

  Food stored on floor. Peanuts and cooking oil stored on floor in back storage area.

  Basic - Food stored on floor. Peanuts and cooking oil stored on floor in back storage area. **Repeat Violation**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack over triple sink soiled with grease residue.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack over triple sink soiled with grease residue.

  Basic