Louisiana Fried Chicken

*21 RFSM - Not On Site

NO CFM ON SITE AT THE TIME OF INSPECTION (EXPIRED)

*31 Individual, disposable towels

HAND SINK IN KITCHEN AREA- OBSERVED WITHOUT PAPER TOWELS-COS

*39 Equipment and Utensils Storage

STORE UTENSILS HANDLES WITH HAND FACED UP

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK INGREDIENT (MED/ FLOUR MUST BE LABELED)

*42 Ventilation hood systems

VENT A HOOD FILTERS OBSERVED DIRTY

*43 Ventilation,mechanical

REPLACE BLOWN OUT LIGHT (VENT A HOOD SYSTEM)

*45 Cabinet used for the storage of food may not be located in locker rooms etc.

STORE FOOD IN A DESIGNATED LOCATION -KITCHEN

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

*31 Handwashing lavatory - used for other purpose

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Provide date marking on package red velvet cake

*10 Clean Sight and Touch

Food storage containers dried at mop sink. Provide drying at 3 compartment sink

*14 When to wash hands before donning new gloves

Provide hand wash prior to donning gloves. Gloves observed reused after raw chicken prep.

*32 Damaged Equipment

Provide bulk bin lids to be in good repair

*42 Dirty nonfood contact surfaces

Heavy food debris under prep table and along walls

*21 No unnecessary personnel allowed in food prep area

*35 Hair Restraints effective

*35 Hair Restraints effective

*19 Water & Plumbing in good repair- per code

*37 Storing the food at least 15 cm (6 inches) above the floor

*35 Hair Restraints effective

*22 Handlers-Certificate Not On Site

*37 Storing the food at least 15 cm (6 inches) above the floor

*31 Handwashing lavatory - used for other purpose

*47 RFSM Certificate - Not Display

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*21 RFSM - Not On Site

*24 Food Label- manufacture/packer/distrubtor name

*28 Date marking > 24 hrs,on site,temp 41F

*39 Store all equipment & utensil covered or inverted

*31 No soap at handsink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*28 Date marking > 24 hrs,on site,temp 41F

*19 Water & Plumbing in good repair- per code

*22 Handlers-Certificate Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw chicken above french fries

*45 Floor& wall junctures- coved & sealed

floor tiles

*47 Conditions of Permit-in use of food equipment

provide a sign

*34 Pest control-routine inspections for

observed fruit flies

*22 Washing hands only at a designated hand sink

wash hands at hand sink not 3 com sink

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide written procedure

*32 Approved Food Contact Equip.

use approved food contact surface/no shopping bags

*41 Food storage containers, identified with common name of food.

provide label for food storage container

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*18 Medicines stored in leakproof container

personal medication stores by food/utensils

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

cut ham 60, egg salad 62 degrees f

*10 Sanitization after Cleaning

sanitize after cleaning

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

use utensils with handle

*32 Approved Food Contact Equip.

shopping bags not allowed

*34 Pest control-routine inspections for

observed fruit flies

*37 Storing the food at least 15 cm (6 inches) above the floor

keep food 6 inches off the floor

*47 Conditions of Permit-in use of food equipment

provide a sign

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*35 Hair Restraints effective

hair must be covered

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw fish above french fries in walk in cooler

*45 Floor& wall junctures- coved & sealed

floor tiles must be repaired around 3 com sink

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean ice machine, shelves, gaskets

*31 Handwashing lavatory - accessible

observed utensils in hand sink (by 3 com sink)

*21 RFSM - Not On Site

manager certificate expired, also manager not on site

*41 Food storage containers, identified with common name of food.

provide label for food storage containers

*34 Insect control:prevent dead insects from food

dead roach

*42 Dirty nonfood contact surfaces

clean shelves in wic, gaskets, freezer-build up, DUST FROM SHELVES

*45 Store maintenance equip away from food/food equip

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

chemicals

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

use utensils with handle to scoop food

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs above cheese and raw chicken above soda

*20 Grease Trap Tickets

grease trap not serviced in past 3 months

*32 Maintain in Good Repair

non working RIC

*45 Floor covering, mats and duckboards

cardboard boxes on floor

*42 Floors/walls/ceiling/nonfood dirty

clean walls, floors, ceilings

*14 Gloves single use

reused gloves in food

*41 Food storage containers, identified with common name of food.

label food storage containers

*37 Storing the food at least 15 cm (6 inches) above the floor

food stored on floor

*18 Toxic items labeling-non original container

label chemical bottle

*31 Handwashing lavatory - accessible

*33 Rinsing procedures - 3 compartment sink

set up 3 compartment sink correctly

*47 Handwashing signage

provide hand washing sign

*34 Pest control-routine inspections for

roaches in kitchen

*44 Trash can provided for papertowel waste

need trashcans. not cardboard boxes

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

sanitize utensils after washing