CREOLE HOUSE RESTAURANT

14 - 1309

Food stored for cold-holding and service was not held at a temperature of 41 °F or below. * shucked oysters at 47F, 58F, 56 F, 57F- voluntarily disposed of oysters [Corrected]

108 - 3713

Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.

106 - 3703.3

Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair.

105 - 3701.5

Floors are not clean. * floors and floor drains

75 - 2501.2

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.

75 - 2501.1

Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.

72 - 2301

Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.

67 - 2101.1

Non-food contact equipment is not maintained in good repair.

49 - 1107

Packaged food is not labeled as specified by law. 1107 - Bulk containers are not properly labeled. *oyster tags are not labeled by use by date and kept in chronological order