- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Toilet does not have an open-front toilet seat.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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05/22/2012 | Routine |
- Food handlers are not wearing proper hair restraints.
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02/23/2012 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food scoop is constructed without a handle.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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09/22/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Mops are not hung and/or stored to facilitate air drying.
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08/10/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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
- Single use/single service articles are not stored at least six (6) inches off the floor
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/01/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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04/24/2009 | Routine |
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