Louisiana Cajun Seafood Llc - Deli, 13785 Coursey Blvd., Baton Rouge, LA - Deli inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- An accurate product temperature-measuring device is not provided.
- Floor is not maintained level or in good repair.
|
04/23/2012 | Reinspection |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- There is litter on the premises.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
|
03/13/2012 | Complaint |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
10/06/2011 | Routine |
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not equipped with at least 85?F water.
- Food handlers are not wearing proper hair restraints.
|
10/09/2009 | Routine |
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