Catfish Cabin, 1400 Louisville Avenue, Monroe, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: CATFISH CABIN
Address: 1400 Louisville Avenue, Monroe, LA
Parish: Ouachita
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 02/11/2009

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Inspection findings

Inspection date

Type

  • Non-food contact equipment is not maintained in good repair.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
02/11/2009Reinspection
  • Non-food contact equipment is not maintained in good repair.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
02/02/2009Reinspection
  • Critical: Single use gloves were not discarded after interuptions in food operations.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Equipment and utensils are not air-dried.
  • The insect control device is located above a food preparation area.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
01/30/2009Reinspection
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • A covered waste can is not provided in the ladies toilet room.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
  • Mops are not hung and/or stored to facilitate air drying.
01/26/2009Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Rodents are present in the establishment.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored in a clean dry location
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • A covered waste can is not provided in the ladies toilet room.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
  • Mops are not hung and/or stored to facilitate air drying.
01/22/2009Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: Rodents are present in the establishment.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored in a clean dry location
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • A covered waste can is not provided in the ladies toilet room.
  • Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
  • Mops are not hung and/or stored to facilitate air drying.
01/20/2009Complaint

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