An accurate product temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Outside waste receptacles were not kept closed.
There are unnecessary items on the premises.
Floor is not maintained level or in good repair.
Floors are not clean.
Food handlers are not wearing proper hair restraints.
01/29/2009
Reinspection
Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
Critical: Food for hot holding and service was held at a temperature of less than 135°F.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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.
An accurate product temperature-measuring device is not provided.
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
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.
There are unnecessary items on the premises.
Floor is not maintained level or in good repair.
Floors are not clean.
Food handlers are not wearing proper hair restraints.
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