High Priority – – From initial inspection : High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working. **Warning** – From follow-up inspection 2025-04-02: Male employee with dirty hands (flour), placed gloves and no handwash occurred, inspector inspected to wash hands, also male employee pulled pants and touched pants pockets and immediately after handle clean utensils and bread. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded. **Warning** – From follow-up inspection 2025-04-02: At the cook line, jambalaya 120F-131F, manager will place on time as a public health control, Jambalaya will be discard at 3:00pm. **Admin Complaint** **Corrective Action Taken**