- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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08/06/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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03/15/2012 | Routine |
- Bulk containers are not properly labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- A current state food safety certificate is not conspicuously posted.
- Food handlers are not wearing proper hair restraints.
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10/12/2011 | Routine |
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- 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.
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04/04/2011 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained 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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09/20/2010 | Routine |
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Food handlers are not wearing proper hair restraints.
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02/12/2010 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- The ware washing machine is not provided with a water temperature-measuring device.
- 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.
- 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.
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07/22/2009 | Routine |
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Single-service and single-use articles are reused
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Food handlers are not wearing proper hair restraints.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Single-service and single-use articles are reused
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Food handlers are not wearing proper hair restraints.
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01/12/2009 | Routine |
Restaurant representatives - add corrected or new information about Frazier's Connection, 2841 Barataria Blvd, Marrero, LA »