An accurate ambient air temperature-measuring device is not provided.
Food handlers are not wearing proper hair restraints.
Food is not stored six (6) inches off the floor.
Outside waste receptacles were not kept closed.
02/19/2010
Routine
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Outside waste receptacles were not kept closed.
11/05/2009
Routine
Single use/single service articles are not stored at least six (6) inches off the floor
Hand wash lavatory is not accessible
08/11/2009
Routine
Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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