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 under refrigeration, was not disposed of after 7 days.
Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
Food is not stored in a clean, covered container.
Food is stored under a possible source of contamination.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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 on a clean dry surface.
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 is not mechanically vented to the outside atmosphere
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food handler's fingernails are not trimmed to the end of the finger tips.
Food handlers are not wearing proper hair restraints.
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