Coco Bamboo - Restaurant, 3741 Jefferson Highway Suite B, Jefferson, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: COCO BAMBOO - Restaurant
Address: 3741 Jefferson Highway Suite B, Jefferson, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 11
Last inspection: 07/16/2012

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Inspection findings

Inspection date

Type

  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Bulk containers are not properly labeled.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Food scoop is constructed without a handle.
  • 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.
  • Plumbing is not maintained.
  • Floors are not clean.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
07/16/2012Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • An accurate ambient air temperature-measuring device is not provided.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Food scoop is constructed without a handle.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • 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.
  • In use food utensils are not stored with the handles above the top of the food.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Outside waste receptacles were not kept closed.
  • Floors are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
04/03/2012Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • An accurate ambient air temperature-measuring device is not provided.
  • 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.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • In use food utensils are not stored with the handles above the top of the food.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Outside waste receptacles were not kept closed.
  • Floors are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
01/12/2012Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Bulk containers are not properly labeled.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
09/13/2011Routine
No violation noted during this evaluation. 06/03/2011Routine
  • Plumbing is not maintained.
  • Floors are not clean.
06/01/2011Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • 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.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Openings are not protected against the entry of rodents or insects.
  • Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
01/05/2011Routine
  • A current state food safety certificate is not conspicuously posted.
03/01/2010Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored in a clean dry location
  • A current state food safety certificate is not conspicuously posted.
  • Outside waste receptacles were not kept closed.
  • Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
02/22/2010Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Ice dispensing utensils were not stored in a clean protected location.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not equipped with at least 85?F water.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • A covered waste can is not provided in the ladies toilet room.
  • Outside waste receptacles were not kept closed.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
08/07/2009Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Food is not stored in a clean, covered container.
  • 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.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Food is not stored in a clean, covered container.
  • 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.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
01/07/2009Routine

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