Critical: Food for hot holding and service was held at a temperature of less than 135°F.
Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
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.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
An accurate ambient air temperature-measuring device is not provided.
An accurate product temperature-measuring device is not provided.
Food is not stored six (6) inches off the floor.
The ware-washing sink is used as a hand sink and/or a mop sink.
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 as to eliminate exposure to splash, dust, or contamination
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
In use food utensils are not stored with the handles above the top of the food.
A current state food safety certificate is not conspicuously posted.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
A covered waste can is not provided in the ladies toilet room.
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
Maintenance cleaning tools are not stored properly.
A valid permit to operate is not posted in a conspicuous location.
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