| Violation Date |
Code |
Description |
| 2018-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the equipment around both alto shams, and to the shelving in front of the office. have cleaned. repeat. |
| 2018-12-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting board to the steam table. have resurfaced or replaced. |
| 2018-12-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer onsite at the facility. cdi-the facility has a thermometer purchased. |
| 2018-12-18 |
33 |
3-501.13 use approved thawing methods. observed crawfish thawing in the prep sink with no water turned on. cdi-the cold water faucet was properly turned on. |
| 2018-12-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed missing date labels on the egg drop soup and to the pot pie mix in the walk in cooler. cdi-the items were properly back dated. r |
| 2018-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on the counter along with potatoes. cdi-the drink was removed.drinks can be kept on a bottom shelf away from facility product |
| 2018-07-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the bar hand sink. there is no other easily available hand sink for the employees to use. cdi- soap will be brought out.6-301.12 provide paper towels or approved alternative |
| 2018-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items being kept on ice as a means of cold holding. the creole sauce, onions & peppers, squash and green beans were all being held above 45f. the unit it is normally |
| 2018-07-13 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed no dates labeled on the shellfish tags indicating when the |
| 2018-07-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed carrots cooling on the counter. the product is below 135f. cdi-the pro |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the inside of the bar reach in cooler, the outside of the white mixer, and the ceiling of the walk in cooler. have cleaned. r |
| 2018-07-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed red beans, and two aioli's with dates past their time/temperature date marking requirements |
| 2018-04-06 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed the collard greens not fully cooked to 135f. cdi-the product was placed back onto the stove to finish the cooking process. |
| 2018-04-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handling raw chicken and not properly wash hands afte |
| 2018-04-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed the raw oysters stored below raw beef in the walk in cooler. cdi-the product was rearranged. |
| 2018-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on several pans stored on the clean equipment rack. cdi-the equipment was brought back to the dish machine for proper cleaning and sanitizin |
| 2018-04-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed the seafood soup not properly reheated to 165f. cdi-the soup was placed back onto the stove to finish the reheat process. |
| 2018-04-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several items past their time/temperature date marking requirements, including the au ju sa |
| 2018-04-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed the rice cooling on the counter below 135f. cdi-the rice was immediately |
| 2018-04-06 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed the facility's thermometer reading incorrectly. cdi-the thermometer was recalibrated. |
| 2018-04-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed the large bag of clean cloth towels stored on the ground. cdi-the towels were moved. repeat. |
| 2018-04-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the red sanitizer bucket being stored on the ground. cdi-the bucket was placed onto the shelving. |
| 2018-04-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the scoop handle stored in the hush puppy mix in the cooler. cdi-the |
| 2018-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. they are no longer easily cleanable. have replaced. do not paint. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively clea |
| 2018-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the inside of the prep coolers and to the hood vents. have cleaned. repeat. |
| 2018-04-06 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged walls and cove molding around the door frame and 3-compartment sink a |
| 2018-04-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several containers of raw chicken being stored on the ground in the walk in cooler. cdi-the items were placed onto shelving. r |
| 2018-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of food product on the floor of the walk in cooler. |
| 2018-02-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink cup stored on top of a flip top cooler such that if the item were to spill, food and utensils would be contaminated. item moved by pic. employ |
| 2018-02-16 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed heavily dented can stored in the dry goods area such that the can seals may not be intact. item discarded. |
| 2018-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of creole sauce, containing canned tomatoes, at a temperature of 48f in the walk in cooler. item was stated to have been used recently by the pic, and may have over |
| 2018-02-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a wristwatch while preparing food. watches and other jewelry other than smooth, plain wedding bands must be remove |
| 2018-02-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor and wall damage present throughout the kitchen area. |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in coolers, observed rusted/damaged shelving in the rear areas. pic was able to provide proof that facility has a work order currently in to get gaskets and other items repaired |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight food debris and dust residue on the reach in cooler gaskets and rear area shelving. due to slight issue, ehs is not deducting points for this |
| 2018-02-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed bagged, clean wiping cloths on the floor of the rear dry storage area. items must be kept off of the floor to prevent p |
| 2017-08-14 |
47 |
observed residue collecting on exterior on ice machine. observed food debris in pastic container on shelves in back room across from 2 door upright refrigerator.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debr |
| 2017-08-14 |
45 |
repeat non-compliance: observed cutting boards on flip top unit, at hot hold unit, behind bar, and in storage rack damaged. observed refrigerator gasket damaged on 2 door upright. observed non nsf or ansi listed equipment for storage of items.4-502.11(a) |
| 2017-08-14 |
35 |
observed one container of spices not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-08-14 |
21 |
repeat non-compliance: observed watermelon not date marked. observed mozzarella dated 7/26. cdi - items discarded.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food r |
| 2017-08-14 |
20 |
observed rice over oven at 100 degrees not on temperature control. pic stated that rice is held at room temperature because hot rice does not work for jumbalia.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cdi - discarded.maintain r |
| 2017-08-14 |
14 |
observed can opner collecting residue around internal working. observed ice mahine collecting residue in bar area.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-08-14 |
8 |
observed plastic wrap blocking hand sink5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-05-11 |
7 |
observed employee picking parsley for salad dressing with glove on one hand. cdi - instructed employee to use two gloves and wash parsley.3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf |
| 2017-05-11 |
18 |
repeat non-compliance: observed macaroni cooling in walk in at 93 degrees 15 minutes last temperature at 87.6, cooling rate of .3 not sufficient. cdi - moved to freezer with a cooling rate of 1.073-501.14(a) quickly cool cooked foods within 2 hours from 1 |
| 2017-05-11 |
21 |
repeat non-compliance: observed no date marks on items in flip top. observed mozzarella not dated in 2 door reach in. observed spinach in 2 door upright not dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and hel |
| 2017-05-11 |
35 |
observed oil and vinegar mixtures on top of flip top not labeled. observed blackening seasoning on top of oven not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-05-11 |
45 |
repeat non-compliance: observed one 2 door glass front refrigerator indicating for storage of prepackaged items only. improvement from previous inspection4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi ce |
| 2017-05-11 |
41 |
observed knife stored between cutting board and hot hold unit.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. |
| 2017-05-11 |
53 |
repeat non-compliance: observed walls around cook line collecting residue. observed raised outlets collecting residue in kitchen. observed pipe above boiler collecting residue. observed wall behind 2 door freezer not painted. 6-501.11 floors, walls, and c |
| 2017-05-11 |
39 |
observed soiled cloth on cook line not in sanitizer. observed wiping cloth bucket with sanitizer below 150 ppm. cdi - remade at proper concentration.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-10-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed rare seared tuna not asterisked to connect to consumer advisory, cdi- pic had all menus asterisked as a t |
| 2016-10-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open employee drink stored in kitchen. cdi- drink removed. |
| 2016-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 0 ppm, and spray bottle of sanitizer reading 0 ppm. cdi- dish machine had run out of sanitizer, sanitizer replaced at dish machine and rem |
| 2016-10-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed large pot of gumbo soup at 90 degrees and she crab soup at 117 degrees that had been cooling in depleted ice baths for appr |
| 2016-10-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed depleted ice baths in use to try to cool very deep pots of soups. cdi- rev |
| 2016-10-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is inc |
| 2016-10-25 |
45 |
4-501.11 maintain equipment in good repair. a few racks in walk in cooler are rusty, need replacing soon. |
| 2016-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several racks in kitchen needing cleaning of dust build up. |
| 2016-10-25 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed several areas of walls with damage, not meeting food code standards eg: cased |
| 2016-10-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of a few house and fruit flies in kitchen, facility has a pest mgmt company, maintain pest control efforts to eliminate pests. |
| 2016-06-28 |
53 |
general comment 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. - observed cleaning needed on the floor o |
| 2016-06-28 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and the walk in cooler door. replace gaskets.observed a prep unit holding above 45f. pic will not use the cooler until it is fixed. verification required |
| 2016-06-28 |
41 |
general comment 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed the handle of a knife directly on top of tomatoes in |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all tcs items in the prep unit above 45f by the stove. all items have been in the unit over night. cdi - pic voluntarily discarded the items. prep unit is not being used until |
| 2016-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed a container of rice at 132f in the steam table. observed a container of rice above the stove at 124f. cdi - both containers were reheated to at least 165f. |
| 2016-02-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf freezer in use. replace with an nsf one.4-501.11 maintain equipment in good repair. - observed split gasket o |
| 2016-02-25 |
42 |
general comment 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed knives and spoons stored in dirty containers. cdi - utensils were taken to be rewashed a new clean con |
| 2016-02-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce above ready to eat food in the walk in cooler. cdi - unwashed produce was placed on the bottom shelf. |
| 2015-11-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed an open chub of ham with no date in the walk in cooler. pic stated it was opened friday. cdi - ham was dated.3-501.18 discard the |
| 2015-11-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - menu does not have the disclosure and items are not marked on the menu. verification required 12/9/2015 |
| 2015-11-30 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler in the hallway and the walk in cooler. replace gaskets.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified |
| 2015-07-01 |
47 |
4-602.13 non-food contact surfaces ; keep equipment clean; observed surfaces of kitchen equipment and dry food containers all collecting debris in need of cleaning. |
| 2015-07-01 |
36 |
6-501.111 controlling pests; observed flies throughout facility. |
| 2015-07-01 |
14 |
4-501.114 chemical sanitization-concentration; observed quat sanitizer available in spray bottles measuring 0ppm. cdi sanitizer corrected during inspection. |
| 2015-02-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2015-02-23 |
45 |
4-202.16 nonfood-contact surfaces - c; keep equipment in good repair; observed lid to chest freezer broken held together with duct tape in need of repair.4-202.11 food-contact surfaces-cleanability - pf; keep equipment in good repair; observed melted plas |
| 2015-02-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c properly store clean equipment; observed clean utensils stored inside dirty bus tubs underneath prep table. |
| 2015-02-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed in to |
| 2014-11-11 |
53 |
6-201.11 floors, walls and ceilings; keep floors, walls and ceilings clean; observed flooring throughout in need of general cleaning. |
| 2014-11-11 |
47 |
4-602.13 non-food contact surfaces; keep non-food contact surfaces clean; observed inside bottom surfaces of stand up cooler / freezer units collecting debris in need of cleaning; observed surfaces of kitchen equipment in need of cleaning. |
| 2014-11-11 |
45 |
4-202.16 non-food contact surfaces; keep non-food contact surfaces in good repair. observed numerous split gaskets on coolers throughout.4-501.12 cutting surfaces; keep cutting surfaces in good repair; observed gouged / stained cutting boards in need of r |
| 2014-11-11 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed ants and flies in kitchen area. |
| 2014-09-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed walk-in cooler not functioning properly having numerous phf products measuring 54 degrees f (raw |
| 2014-09-02 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing; properly store clean utensils; observed clean lids stored in dirty bus tubs. (keep tubs in wash rotation) |
| 2014-09-02 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee beverages; observed employee drink stored on prep table in kitchen area. |
| 2014-09-02 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed numerous fruit flies throughout establishment. |
| 2014-09-02 |
45 |
(general comment) 4-101.19 nonfood-contact surfaces; keep non-food contact surfaces in good repair; observed lid to chest freezer broken in need of replacing. |
| 2014-09-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep flooring clean; observed storage on floor throughout establishment; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2014-06-04 |
42 |
4-901.11 properly air dty; observed numerous containers stacked wet in kitchen area. |
| 2014-06-04 |
36 |
6-501.111 keep facility free od pest; observed fruit flies back bar area and at entrance to kitchen near shelving. |
| 2014-06-04 |
14 |
4-601.11 (a) properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2014-03-19 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed piping from cooking equipment collecting debris in need of cleaning; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2014-03-19 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-03-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed metal containers stored clean with food debris stuck to surfaces; observed mold build up inside ice ma |
| 2013-11-07 |
42 |
(general comment) properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-11-07 |
36 |
keep facility free of pest; observed large amount of fruit flies at bar area in need of attention. |
| 2013-11-07 |
14 |
properly wash, rinse and sanitize food contact surfaces; observed containers stored clean with food debris stuck to surfaces. containers pulled and placed into dirty dish pit. |
| 2013-11-07 |
7 |
prevent contamination by practicing no bare hand contact with rte foods; observed employee touch rte cut lemons with bare hands; lemons discarded and employee used gloves to touch rte food products. |
| 2013-09-11 |
36 |
keep facility free of pest; observed large amounts of fruit flies at bar area in bonus room area. |
| 2013-09-11 |
37 |
prevent contamination during storage; observed raw fish stored in vacuum packages not frozen; remove from packaging before thawing; fish removed from packaging during inspection. |
| 2013-09-11 |
53 |
keep flooring clean and in good repair; observed raw wood throughout facility in need of sealing; observed flooring underneath cooking equipment in need of cleaning. |
| 2013-06-06 |
53 |
keep floor; walls and ceiling in good repair; observed large hole in wall near entrance to other bar and restrooms in need of repair. |
| 2013-06-06 |
45 |
replace/repair damaged equipment; observed chest freezer held together with tape in need of repair. |
| 2013-06-06 |
42 |
keep clean utensils properly stored to prevent contamination; observed clean utensils stored in dirty bulk bins. |
| 2013-06-06 |
36 |
keep facility free of pest; observed fruit flies at bar area. |
| 2013-03-14 |
53 |
(general comment) keep floors clean; observed flooring underneath cooking equipment collecting food debris in need of cleaning. |
| 2013-03-14 |
47 |
keep non-food contact surfaces clean; observed surfaces underneath fryer collecting heavy food debris in need of cleaning. |
| 2013-03-14 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-03-14 |
23 |
(general comment) provide consumer advisory for raw meats served raw or undercooked; observed raw beef steaks and beef burgers on menu offered cooked to order. cdi by education in place by next inspection; establishment will not offer products cooked to o |
| 2013-03-14 |
21 |
properly dispose of rte phf products that have exceeded 4-7 days after date marked; observed rte phf products that are appropriately marked with a date or day that exceeds a temperature and time combination as specified in ΒΆ 3-501.17(a). pproducts properl |
| 2013-03-14 |
8 |
provide hand wash signs at all employee hand sinks; observed two hand washing sinks missing hand washing signs. |
| 2012-12-05 |
47 |
keep non-food contact surfaces clean; observed shelving throughout establishment collecting debris in need of general cleaning. |
| 2012-12-05 |
14 |
keep food contact surfaces cleaned and sanitized; observed mold build up inside ice machine; ice covered and surfaces cleaned and sanitized. |
| 2012-12-05 |
4 |
properly store employee beverage; observed employee beverage stored on prep table in kitchen area; beverage discarded. |