BOO RAYS OF NEW ORLEANS

Hands clean and properly washed

Observed employee put on gloves without washing hands.Corrective Actions: Ensure employees wash hands before putting on gloves.

Adequate hand washing facilities supplied and accessible

Observed several hand sinks. issuing hand washing signs. Observed a sponge in the hand sink. Observed the wastewater pipe on the hand sink by the dish machine was removed and the water was not reaching the floor drain.Corrective Actions: Ensure all hand sinks have hand washing signs. Ensure the hand sink is used for hand washing only. Ensure the wastewater piping is repaired.

Food-contact surfaces: cleaned & sanitized

Observed the ice machine had particle growth on the upper chamber. Observed strainers hanging above the 3 compartment sink with food debris, they were immediately taken to the dish machine area. Observed the dish machine was not sanitizing.Corrective Actions: Ensure all food contact surfaces are washed, rinsed, sanitized, and air dried. Ensure all food contact surfaces are clean to sight.

Proper cold holding temperatures

Observed the crawfish and the sauces in the prep cooler across from the grill had an internal temperature of 48*F. Corrective Actions: Ensure all food items that are not 41*F or lower at 530pm are iced or are discarded at 6pm. Ensure all temperature as a control for safety food items are kept at 41*F or lower at all times.

Proper cold holding temperatures

Observed the batter station prep cooler had batter, catfish, and several other temperature as a control for safety foods with an internal temperature of 51*F. All food items in the battering fridge are put in there daily at opening at 2pm.Corrective Actions: Ensure the temperature is monitored and all foods are iced at 530pm if they are not 41*F or lower. Ensure all temperature as a control for safety foods are kept at 41*F or lower.

Proper cold holding temperatures

Observed lettuce in the walk in cooler that had an internal temperature of 51*F. Observed crawfish with an internal temperature of 43*F in the walk in cooler. Management just finished inventory upon inspection. Management takes the temperature of the refrigerators every morning, but it is not recorded.Corrective Actions: Ensure the walk in is monitored and the temperature of all food items is 41*F or lower by 530pm. Ensure items above 41*F at 530pm are iced. Ensure care is taken to keep food temperatures below 41*F at all times. Ensure temperature as a control for safety food is kept at 41*F or lower.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed the walk in cooler had dust accumulation and particle growth on the fans and shelving. Observed severe ice accumulation on the freezer. Observed rust and paint peeling from the shelves in the walk in.Corrective Actions: Ensure all equipment is cleaned regularly. Ensure shelving is repaired to be smooth and easily cleanable or replaced.

Warewashing facilities, installed, maintained, used, test strips

Observed no bleach test strips for the dish machine.Corrective Actions: ensure to have sanitizer test strips for the dish machine.