- Non-food contact equipment is not maintained in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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12/29/2011 | Routine |
No violation noted during this evaluation. | 12/15/2010 | Routine |
No violation noted during this evaluation. | 05/04/2010 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- 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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03/18/2010 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
|
07/22/2009 | Routine |
No violation noted during this evaluation. | 01/09/2009 | Reinspection |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handlers are not wearing proper hair restraints.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handlers are not wearing proper hair restraints.
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01/06/2009 | Routine |
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