THE COUNTRY CLUB OF LOUISIANA-MAIN KITCHEN

The kitchen's ventilation system needs attention, meaning smoke, grease, and heat may not be properly removed from the cooking area.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

FOOD SAFETY CERTIFICATION

FOOD – HOT HOLDING

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

FLOORS

Gaps, cracks, or unsealed openings in the building were found, which could let in pests or contaminants.

NON-FOOD CONTACT SURFACES CLEAN

NON-FOOD CONTACT SURFACES CLEAN

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

Non-food surfaces like shelving, counters, or equipment weren't being cleaned often enough.

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.