- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Critical: Flies are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Food handler's are wearing nail polish or artificial nails.
- Food handler's fingernails are not trimmed to the end of the finger tips.
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11/08/2012 | Routine |
- Food is not stored six (6) inches off the floor.
- There are unnecessary items on the premises.
- 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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02/06/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
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06/22/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
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12/01/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
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04/15/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
|
09/03/2009 | Routine |
- 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 handler is wearing jewelry on arms or hands.
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03/20/2009 | Routine |
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