Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Bulk containers are not properly labeled.
Non-food contact equipment is not maintained in good repair.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
Plumbing is not maintained.
Walls/ceilings or attached equipment are not clean.
10/01/2012
Routine
Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Critical: Working containers of chemicals are not labeled.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Food scoop is constructed without a handle.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and utensils are not air-dried.
Single use/single service articles 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.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
01/03/2012
Routine
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
A current state food safety certificate is not conspicuously posted.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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