Cafe' Mangeur, 7349 Highway 29, Bunkie, LA - Kitchen inspection findings and violations

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Business Info

Restaurant name: CAFE' MANGEUR
Address: 7349 Highway 29, Bunkie, LA
Parish: St. Landry
Restaurant type: Kitchen
Total inspections: 2
Last inspection: 01/30/2009
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Inspection findings

Inspection date

Type
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • Critical: Flies are present in the establishment.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Outside waste receptacles were not kept closed.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
 01/30/2009Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • 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 six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 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 in a clean dry location
  • Floors are not clean.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
 01/05/2009Routine

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