- Critical: Food was not cooked to heat all parts to the proper temperature and time.
- 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 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 under refrigeration, was not disposed of after 7 days.
- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was handling soiled tableware in a manner which resulted in contamination of clean tableware.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- 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.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
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02/25/2009 | Routine |
Restaurant representatives - add corrected or new information about Walker's Cajun Dining Steak And Seafood - Public Eating Establishment, 603 1/2 Holiday Drive, Jennings, LA »