- Food is not stored six (6) inches off the floor.
- Food handlers are not wearing proper hair restraints.
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05/31/2012 | Routine |
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
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03/08/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food handlers are not wearing proper hair restraints.
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12/07/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- Walls/ceilings or attached equipment are not in good repair.
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08/17/2011 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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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05/23/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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01/31/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored six (6) inches off the floor.
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11/24/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
|
08/13/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Single use/single service articles 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
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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04/16/2010 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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08/29/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Single use/single service articles are not stored in a clean dry location.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Single use/single service articles are not stored in a clean dry location.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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01/30/2009 | Routine |
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