Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
Critical: There is an inadequate number of toilet facilities within the establishment.
Potentially hazardous foods are not properly thawed.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Food handlers are not wearing proper hair restraints.
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