Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Single-service and single-use articles are reused
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
A current state food safety certificate is not conspicuously posted.
Walls/ceilings or attached equipment are not in good repair.
A valid permit to operate is not posted in a conspicuous location.
A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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