Jim's Seafood, 1011 N Main St, Opelousas, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: JIM'S SEAFOOD
Address: 1011 N Main St, Opelousas, LA
Parish: St. Landry
Restaurant type: Restaurant
Total inspections: 1
Last inspection: 02/19/2009
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Inspection findings

Inspection date

Type
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
  • Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
  • Critical: Equipment and/or utensils are not constructed of approved materials.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Flies are present in the establishment.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Bulk containers are not properly labeled.
  • 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
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Drain boards are not provided on the three compartment sinks
  • 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 in a clean dry location.
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 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.
  • Mops are not hung and/or stored to facilitate air drying.
 02/19/2009Routine

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