- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
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03/11/2011 | Routine |
- Bulk containers are not properly labeled.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Hand wash lavatory is not accessible
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/18/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Hand wash lavatory is not accessible
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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02/11/2010 | Routine |
- Bulk containers are not properly labeled.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/02/2009 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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02/02/2009 | Routine |
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