The inspector said that the facility lacks managerial control to ensure compliance with the food code. For example, foods were stacked incorrectly in cold storage and at risk of contamination. Raw eggs were over milk and sauce in one cooler, and raw fish was over ready-to-eat foods like okra and onion rings in another cooler.
In addition, many items were out of the safe temperature range. For example, cut cabbage and lettuce had elevated temperatures inside the prep cooler.