- Food scoop is constructed without a handle.
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11/01/2012 | Routine |
- Packaged food is not labeled as specified by law.
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11/21/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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 six (6) inches off the floor.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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10/07/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is not stored six (6) inches off the floor.
- 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.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/16/2009 | Routine |
- Food is not stored in a clean, covered container.
- Clean equipment/utensils are not stored in a clean dry location
- Single use/single service articles are not stored at least six (6) inches off the floor
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06/16/2009 | Routine |
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