LOUISIANA FISH AND CHICKEN Inspection – September 26, 2025

High Priority 2

#5High Priority12A-13-4

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used cell phone and placed back on bottom shelf then removed chicken from grease.

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117-176 wings,

Intermediate 2

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At handsink up front no paper towels, provided napkins **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened lid personal drink over triple sink area

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Cases of swai, and case of chicken on floor of walk in freezer

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled gaskets on 2 door stand up cooler beverage air. – mop sink soiled with food debris. Food covering drain

Florida Food Watch