- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Potentially hazardous foods are not properly thawed.
- 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.
- Floor is not maintained level or in good repair.
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12/28/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Food handlers are not wearing proper hair restraints.
- Food is not stored six (6) inches off the floor.
- Outside waste receptacles were not kept closed.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/13/2011 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Food is not stored six (6) inches off the floor.
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06/16/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Hand wash lavatory is not equipped with at least 85?F water.
- The toilet room fixtures are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Outside waste receptacles were not kept closed.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/11/2011 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Food handlers are not wearing proper hair restraints.
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11/24/2010 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
- Food handlers are not wearing proper hair restraints.
- Critical: Working containers of chemicals are not labeled.
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06/09/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Critical: Working containers of chemicals are not labeled.
- Ice dispensing utensils were not stored in a clean protected location.
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03/08/2010 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Hand wash lavatory is not accessible
- Outside waste receptacles were not kept closed.
|
11/13/2009 | Routine |
- Critical: Working containers of chemicals are not labeled.
|
09/25/2009 | Routine |
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- Outside waste receptacles were not kept closed.
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05/05/2009 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Outside waste receptacles were not kept closed.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Outside waste receptacles were not kept closed.
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02/06/2009 | Routine |
Restaurant representatives - add corrected or new information about Rabideaux's Sausage Kitchen, 105 Highway 165, Iowa, LA »