Aunties House

"No Certified Food Safety Manager certification observed displayed in facility. PIC provided certification via phone. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. | 1. Observed in raw catfish stored behind pre-cooked crawfish and raw oysters stored above pre-cooked crawfish in main kitchen cooler drawers. 2. Observed raw chicken stored behind raw steak and raw hamburgers in main kitchen cooler drawers. 3. Observed raw eggs stored above cooked potatoes in main kitchen walk in cooler. C/A: Food shall be stored horizontally and vertically according to minimum internal cook temp. COS: Items were re-arranged to horizontally and vertically in order of cook temp."

"Observed two steaks resting in a cooling drawer on top of plastic foil uncovered in the prep kitchen area. Observed a bowl containing lamb chops resting on top of other raw lamb chops. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; | Observed glasses actively washed in the warewashing machine at the bar without proper concentration of sanitizer. C/A Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration should be between 50-100ppm COS. Manager was instructed to stop using the warewashing until it is repaired and ALL glasses need to be washed and sanitized at the three-compartment sink Facility needs to email the repair invoice to EHS within 10 days"

"Observed the handwashing sink at the bar area with a colander resting inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Manager removed the colander | Observed the handsink next the three compartment sink without any hand drying towels. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf MANAGER REPLACED THE PAPER TOWEL"

"Observed cold TCS foods were held above 41*f in main kitchen walkin cooler and cooking area prep top cooler. [Dairy products, cooked turkey, puddings, cooked seafood, cooked chicken, egg rolls, egg products] CA: Hold TCS foods at 41*f or below. Food discarded. | Observed facility was not using cooling methods to cool hot TCS foods from 135*f - 41*f. Food was stored in containers of more than 4 inches depth. Tightly cooled and stacked on top of another cooling hot food. CA: Cooling shall be by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food was stored in ice baths and lids removed and/or placed in reachin freezer."