Creole Lanes - Restaurant, 1371 West Tunnel Blvd, Houma, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: CREOLE LANES - Restaurant
Address: 1371 West Tunnel Blvd, Houma, LA
Parish: Terrebonne
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 01/16/2009
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Inspection findings

Inspection date

Type
  • An accurate ambient air temperature-measuring device is not provided.
  • Non-food contact equipment is not maintained in good repair.
  • A current state food safety certificate is not conspicuously posted.
 01/16/2009Reinspection
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • An accurate ambient air temperature-measuring device is not provided.
  • 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.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • There are unnecessary items on the premises.
  • 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.
 01/09/2009Reinspection
  • Critical: Food meets the definition of adulterated.
  • 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: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • There are unnecessary items on the premises.
  • 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.
  • Mops are not hung and/or stored to facilitate air drying.
 01/07/2009Routine

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