JAY KUSTEAUX CUSTOM CUISINE

Violations (6)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed there is no written plan for diarrhea/vomiting events. Corrective Actions: Ensure you have procedures written and equipment on site as needed.

• 22

  Proper cold holding temperatures

  Observed that the reach in upright cooler with a clear glass door and the refrigerated prep table are not maintaining proper refrigerated temperatures. Tomatoes and tartarsauce were 46F in the prep table and the upright cooler was running 45F. Corrective Actions: Empty TCS food from the coolers and discard. Do not store TCS food in the coolers until repaired. Very little food was on premesis. Most food on premesis is for the food truck the owner alsoruns.

• 23

  Proper date marking and disposition

  Observed that the foods in the freezer were not date tracked. Corrective Actions: Ensure that you are properly date tracking food product in freezers and coolers.

• 36

  Thermometers provided and accurate

  Observed the thermometers in the refrigerated units were not recording accurate temperatures. Corrective Actions: Monitor food temperatures to ensure that the thermometers inside the units are accurately reflecting unit temperatures.

• 37

  Food properly labeled; original container

  Observed food product in the freezer without labels as to contents. Corrective Actions: Ensure all food products are properly labeled as to contents.

• 39

  Contamination prevented during food preparation, storage and display

  Observed food product in the freezer that was in non-food grade bags.Corrective Actions: Ensure that food is stored in food-grade containers.