Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Working containers of chemicals are not labeled.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Bulk containers are not properly labeled.
Ice dispensing utensils were not stored in a clean protected location.
Food scoop is constructed without a handle.
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 stored in water that is not continuously flowing.
A current state food safety certificate is not conspicuously posted.
Plumbing is not maintained.
Walls/ceilings or attached equipment are not in good repair.
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
A valid permit to operate is not posted in a conspicuous location.
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