TIBBY'S NEW ORLEANS KITCHEN

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2026-04-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-04-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over RTE pasta at cook line reach in cooler. Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at prep station. Operator discarded Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm quaternary. Operator added new solution 300ppm quaternary Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container with raisins at dry storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat gumbo in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Etouffee, pasta and dirty rice at 48F per operator less then 4 hours, recommended operator for temperature recovery in ice bath. 45 minutes recheck temperature at 41F Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pardela make cooler ; top rice (48F - Cold Holding); sausage (48F - Cold Holding); lower part pasta (48F - Cold Holding) operator stated the GFS on the cooler tripped, moved product to the freezer to recover temperature. Recommend not holding any product overnight in this cooler. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on the ice bin

Basic - Equipment in poor repair. -damaged hood filter

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream cooler

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. True cooler interior door

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer at bar with no label Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives,spoons and forks no inverted on dish caddy at storage

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at wait station

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on fryer handle and in contact with non sanitized surface at cooks line Scoop handle in direct contact with powdered sugarCorrected On-Site Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at wait station Reach in cooler across from fryer at cooks station

Basic - Working containers of food removed from original container not identified by common name. Sugar no label at dry storage area Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at front counter opened yesterday no date mark Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food storage container/container lid cracked or broken. Cracked large lids at dry dish storage area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over cut tomatoes and green tomatoes Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 3lbs cans of cream of mushroom soup

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and onion chopper. Operator discarded can opener and replaced with new can opener

Basic - Food storage container/container lid cracked or broken. Container located at dish storage area,operator discarded Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook Corrective Action Taken

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. Cook wiped shirt on face no glove change Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda guns at bar

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current not displayed Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Grits and rice Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line

Intermediate - Handwash sink not accessible for employee use at all times. Sink at prep area blocked by rack for glasses Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station utensils water 122°; operator discarded water Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line