Rougaroux

What the inspector found

• 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.///Clear cups being used as scoops in dry batters.
• 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Fan covers in WI cooler have dust visible. (2) Large accumulation of dust build up on light fixtures and fans in kitchen.
• 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///All cutting boards showing heavy use. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gasket on make table across from cook top torn.
• 4-903.11 Store clean equipment and utensils covered or inverted.///Utensils stored in container facing up.
• 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.///Shrimp thawing in pan of water.
• 5-205.11 Provide access to hand sinks at all times.///Hand sink at bar blocked with brooms and other equipment.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Raw oysters' temperature at 49F. COS. Placed in WI cooler.
• 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///No one on premises with FSMC at time of inspection.

As listed in the inspection report.