CHARLIES CREOLE KITCHEN

Procedures for responding to vomiting & diarrheal events

2-501.11

No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

3-301.11(B) Observed employee portion RTE crawfish with partial bare hand and a red food container basket.

Food-contact surfaces: cleaned & sanitized

4-501.114(A) Observed dish machine concentration at 0ppm

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Observed ice machine with pink build up at the top of the ice machine.

Consumer Advisory provided for raw/undercooked food

3-603.11(A) (C) Please provide on menu.

Consumer Advisory provided for raw/undercooked food

3-603.11(B) (2) Please identify which food items are raw or undercooked on the menu with an asterisk.

Food properly labeled; original container

3-302.12 Observed storage containers under the prep table without a label.

In-use utensils; properly stored

3-304.12 (B) Observed RTE crawfish portions with a red serving basket.

Utensils, equipment and linens; properly stored, dried, handled

4-903.11(A), (B) and (D) (2) Observed bulk containers and pots stored on racks with the food contact surface facing upward.

Utensils, equipment and linens; properly stored, dried, handled

4-903.11(A), (B) and (D) (1) Observed knife stored between the wall and prep sink frame; observed ice scoop stored behind the faucet handles of the prep sink.

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

4-101.11 Observed chipped ceramic plates, rusted can opener blade on the prep table, damaged spatula and rusted serving spoon stored above the steam well.