Hickory Cafe & Grill - Restaurant, 1313 Hickory Avenue, Harahan, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: HICKORY CAFE & GRILL - Restaurant
Address: 1313 Hickory Avenue, Harahan, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 10/09/2012

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Inspection findings

Inspection date

Type

  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Employee did not use least possible hand contact while preparing food.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • An accurate product temperature-measuring device is not provided.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • A current state food safety certificate is not conspicuously posted.
  • Toilet does not have an open-front toilet seat.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
10/09/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Bulk containers are not properly labeled.
  • 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.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Plumbing is not maintained.
  • 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.
03/14/2012Routine
  • Food is not stored six (6) inches off the floor.
  • Non-food contact equipment is not maintained in good repair.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • A current state food safety certificate is not conspicuously posted.
12/16/2011Routine
  • 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.
  • Bulk containers are not properly labeled.
  • Food is not stored six (6) inches off the floor.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Equipment and utensils are not air-dried.
  • Floors are not clean.
06/20/2011Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Bulk containers are not properly labeled.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
01/03/2011Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • 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.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • A current state food safety certificate is not conspicuously posted.
  • 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.
10/21/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Hand wash lavatory is not accessible
  • Openings are not protected against the entry of rodents or insects.
  • Walls/ceilings or attached equipment are not clean.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • 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.
  • 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.
  • 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.
  • 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.
  • Food handlers are not wearing proper hair restraints.
06/18/2010Routine
  • 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.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
12/07/2009Routine
  • 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.
  • Food is not stored in a clean, covered container.
  • 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.
  • Outside waste receptacles were not kept closed.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
08/17/2009Routine

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