- Walls/ceilings or attached equipment are not in good repair.
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06/13/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Single use gloves were used for more than one purpose.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
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01/09/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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08/23/2011 | Reinspection |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
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07/13/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
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01/05/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
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04/26/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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07/16/2009 | Routine |
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