Cosse's Place

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw steak stored over package of sliced American cheese in reach-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed Bisque 62f, tomato gravy 64f, jambalaya 57f, beer cheese soup 62f, fish dip 58f, cooked pasta 59f, milk 58f, shell eggs 58f ambient, cooked potatoes 58f, Pontchartrain sauce 59f, pastalaya sauce 58f, crawfish Monica sauce 58f, crawfish and andouille stuffing 59f, grits 57f, roast beef in gravy 58f, shredded lettuce 59f, beef gravy 60f, canned whip cream 58f ambient in walk-in cooler. Employee stated all items have been in walk-in cooler over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed Bisque 62f, tomato gravy 64f, jambalaya 57f, beer cheese soup 62f, fish dip 58f, cooked pasta 59f, milk 58f, shell eggs 58f ambient, cooked potatoes 58f, Pontchartrain sauce 59f, pastalaya sauce 58f, crawfish Monica sauce 58f, crawfish and andouille stuffing 59f, grits 57f, roast beef in gravy 58f, shredded lettuce 59f, beef gravy 60f, canned whip cream 58f ambient in walk-in cooler. Employee stated all items have been in walk-in cooler over 4 hours. **Warning**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Upon inspection, observed cooked grits 119f in hot holding cabinet. Employee stated he removed them from cooler and placed them in cabinet for reheating over 2 hours ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked white 111f rice under heat lamp in kitchen. Employee stated rice has been under heat lamp for approximately 1 hour and 45 minutes. Employee boiled water and poured over rice to reheat for hot holding during inspection. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, observed containers in coolers at establishment not date marked.

Basic - Equipment in poor repair. Upon inspection, observed gasket for walk-in cooler in disrepair causing the cooler door to not be able to close completely.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Carbon dioxide/helium tanks not adequately secured.