- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Roaches are present in the establishment.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- 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.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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08/03/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is stored where it is exposed to splash, dust, or other contamination
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
- Food handlers are not wearing proper hair restraints.
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07/30/2012 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
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04/05/2012 | Reinspection |
- Critical: Packaged food is not labeled as specified by law.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/27/2012 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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03/13/2012 | Routine |
- Critical: Roaches are present in the establishment.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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08/23/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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01/14/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies are present in the establishment.
- 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.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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12/16/2010 | Routine |
| No violation noted during this evaluation. | 08/25/2010 | Complaint |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
|
05/07/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
- 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.
- Food is stored where it is exposed to splash, dust, or other contamination
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
|
10/26/2009 | Routine |
- Bulk containers are not properly labeled.
- 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.
- Bulk containers are not properly labeled.
- 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.
|
02/26/2009 | Routine |
Restaurant representatives - add corrected or new information about Cajun Corner Express - Deli, 6225 West Bank Expressway Suite A, Marrero, LA »