Kajun Best - Restaurant, 2139 Stumpf Boulevard Suite J, Terrytown, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: KAJUN BEST - Restaurant
Address: 2139 Stumpf Boulevard Suite J, Terrytown, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 05/14/2012

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Inspection findings

Inspection date

Type

  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Food is not stored in a clean, covered container.
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • 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.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • 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.
05/14/2012Routine
  • 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 in a clean, covered container.
  • Ice dispensing utensils were not stored in a clean protected location.
  • 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.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Food handlers are not wearing proper hair restraints.
12/20/2011Routine
  • Food is not stored in a clean, covered container.
  • 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.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Floors are not smooth and easily cleanable.
  • 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.
  • Walls/ceilings or attached equipment are not clean.
  • Food handlers are not wearing proper hair restraints.
07/20/2011Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Ice dispensing utensils were not stored in a clean protected location.
  • 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.
  • Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
  • Floor is not maintained level or in good repair.
  • Floors are not clean.
  • Food handlers are not wearing proper hair restraints.
01/26/2011Routine
  • Bulk containers are not properly labeled.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Living or sleeping quarters are being used for conducting a food establishment or retail food store/market.
  • Food handlers are not wearing proper hair restraints.
07/13/2010Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • 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.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • 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.
  • 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.
  • Mechanical ventilation of sufficient number/capacity is not provided.
12/15/2009Routine
  • Food is not stored in a clean, covered container.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
08/05/2009Routine
  • Food is not stored in a clean, covered container.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
03/12/2009Routine

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