THE ROUGAROUX MOUNTAIN BROOK health score and inspection history

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean underside of ice chute from residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease/buildup on floors near cooking equipment and attached fixtures. (2) Clean floors in the WI cooler from debris

Label all food or ingredients that are not in the original package with the common name of the food. // Various sauce bottles not labeled.

Clean ventilation hood filters to prevent contamination by dust, dirt, etc. 6-501.14 Clean restroom exhaust vent covers from dust accumulation.

Allow utensils to air dry before stacking.// Metal pans stacked wet

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No CFSM on duty during time of inspection.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Personal drink stored on storage shelf with clean dishes/utensils (2) Employee personal bag stored hanging on shelf with clean dishes.

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Pimento cheese labeled 6/1 and pork boudin labeled 6/6. Informed PIC to discard.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Red beans hot holding with a max temp of 131F degrees. PIC COS by reheating to 165F degrees.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease/residue buildup on flooring behind equipment and exterior of attached fixtures (2) Dusty vent covers above clean dishes.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // 2025 food permit posted.

Store food wrapped, in packages or in covered containers to prevent contamination. // Brussel sprouts and containers of sauces stored uncovered in WI cooler.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No CFSM on duty during time of inspection JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers on duty with expired training or no training

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Observed employee chewing gum while preparing food. Employee COS by discarding.

Store utensils left inside closable containers of non-TCS foods with handles above the top of the food or ice.// Scoop without a handle stored in cornmeal and flour.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // 2025 food permit displayed

Provide lockers or other suitable facilities for storage of employees’ personal belongings.// (1) Employee personal bag stored on dry shelf and near utensils. (2) Employee personal phone stored on top of a container of pralines. COS by removing phone.

Clean hand sinks as often as necessary to keep them clean.

Store food wrapped, in packages or in covered containers to prevent contamination. // Containers of shrimp gumbo stored uncovered in WI cooler. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures.// Beef stored above shrimp in WI cooler