Po'boys Kitchen

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Violation noted (details not available)

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

Violation noted (details not available)

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 6/6/2023 ]

Food in good condition; safe, and unadulterated [ date violation corrected: 6/6/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/6/2023 ]

Food storage; food storage containers identified [ date violation corrected: 6/6/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 6/6/2023 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 3/29/2023 ]

Proper cooling methods [ date violation corrected: 3/29/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 3/29/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 3/29/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 3/29/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 3/29/2023 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 3/29/2023 ]

Thermometers provided and accurate [ date violation corrected: 3/29/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 3/29/2023 ]

Food separated and protected [ date violation corrected: 3/29/2023 ]

Proper cooling methods [ date violation corrected: 7/6/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/6/2021 ]