Kenny's Katfish Depot, 1577 West Fourth Street, Dequincy, LA - Public Eating Establishment inspection findings and violations



Business Info

Restaurant name: KENNY'S KATFISH DEPOT
Address: 1577 West Fourth Street, Dequincy, LA
Parish: Calcasieu
Restaurant type: Public Eating Establishment
Total inspections: 16
Last inspection: 06/08/2012

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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 food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • 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.
  • The toilet room fixtures are not clean.
  • Walls/ceilings or attached equipment are not clean.
06/08/2012Routine
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Food scoop is constructed without a handle.
  • 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.
  • Floors are not clean.
12/20/2011Routine
No violation noted during this evaluation. 10/18/2011Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
10/12/2011Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Potentially hazardous foods are not properly thawed.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • In use food utensils are not stored with the handles above the top of the food.
09/27/2011Routine
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Outside waste receptacles were not kept closed.
  • Walls/ceilings or attached equipment are not in good repair.
06/23/2011Routine
No violation noted during this evaluation. 04/15/2011Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
  • Critical: Rodents are present in the establishment.
  • Food is not stored in a clean, covered container.
  • Food is stored under a possible source of contamination.
  • Food scoop is constructed without a handle.
  • Non-food contact equipment is not maintained in good repair.
  • 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.
  • Plumbing is not maintained.
  • Outside waste receptacles were not kept closed.
  • Walls/ceilings or attached equipment are not in good repair.
  • 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.
03/30/2011Routine
No violation noted during this evaluation. 12/10/2010Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Rodents are present in the establishment.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Food is not stored in a clean, covered container.
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • 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.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Food handler is wearing jewelry on arms or hands.
  • Food handlers are not wearing proper hair restraints.
11/30/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • A utility sink with hot and cold water is not provided.
  • 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.
  • A valid permit to operate is not posted in a conspicuous location.
06/15/2010Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food scoop is constructed without a handle.
  • A utility sink with hot and cold water is not provided.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • A valid permit to operate is not posted in a conspicuous location.
03/25/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A utility sink with hot and cold water is not 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.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Food handlers are not wearing proper hair restraints.
12/15/2009Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • In use food utensils are not stored with the handles above the top of the food.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The toilet room fixtures are not clean.
  • A utility sink with hot and cold water is not 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.
09/22/2009Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room fixtures are not clean.
  • A utility sink with hot and cold water is not 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.
06/11/2009Routine
  • Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • In use food utensils are not stored with the handles above the top of the food.
  • The toilet room fixtures are not clean.
  • A utility sink with hot and cold water is not 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.
03/27/2009Routine

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