Critical: Food contact surfaces and utensils are not clean to sight and touch.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
A covered waste can is not provided in the ladies toilet room.
The toilet room fixtures are not clean.
The toilet room is not mechanically vented to the outside atmosphere
Floors are not clean.
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.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
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