- 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 current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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04/03/2012 | Routine |
- 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.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
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04/19/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- 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 in good repair.
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08/19/2010 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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09/15/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Rodents are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- 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 is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- A utility sink with hot and cold water is not provided.
- Outside waste receptacles were not kept closed.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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09/04/2009 | Complaint |
- 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 was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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 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.
- Plumbing is not maintained.
- 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.
- Food handlers are not wearing proper hair restraints.
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05/21/2009 | Routine |
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