NOLA

Trash can noted in front of hand sink at bar. [CA] Keep hand sink un obstructed at all times. [COS]

Observed windows/doors that open up to food prep areas were open. [CA] Keep windows/doors closed to prevent entrance of vermin. Recommend to install screens should you continue to keep open, however, prior approval from fire dept/city of palo alto may be required.

Observed chicken thighs and wings are sous vide. Chicken is in reduced oxygen packaging and sous vide for a length of 1.5-3.5 hours. Product is then cooled down immediately whille package is in tact. Once cooled, packages of chicken are opened, then battered and placed on a baking sheet in the walk in cooler that same day. ROP packaged meat were not observed in the walk in cooler. [CA] Provide written standard operating procedures (SOP's) for this process (including but not limited to- when final cooking temperatures are measured and cooling temperatures are measured). Submit SOP's to this department for review by 10/30/25 (email to aleli.crutchfield@deh.sccgov.org).

Observed raw meat and eggs stored above ready to eat food in walk in cooler and 2 door upright prep refrigerator. [CA] Store raw meats below ready to eat food. [COS]

Dishwasher at oyster bar measured at 0 ppm. [CA] Maintain at 50 ppm chlorine. [COS] Interior ice panel in large ice machine at bar noted with mold like debris. [CA] Clean/sanitize the panel.

Measured onion rings on baking sheet at cook line at 96F, sliced tomatoes at burger station at 57F, fried rice at 57F.[CA] Maintain potentially hazardous food 41F and below. Note: For onion rings if time control is used, discard food after 4 hr from the time onions rings were removed from fryer. TPHC form was provided. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 : hours, and written procedures shall be readily available for review.