- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- An accurate ambient air temperature-measuring device is not provided.
- Openings are not protected against the entry of rodents or insects.
- Food handler's fingernails are not trimmed to the end of the finger tips.
- Food handlers are not wearing proper hair restraints.
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07/17/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Food handlers are not wearing proper hair restraints.
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03/29/2012 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Potentially hazardous foods are not properly thawed.
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12/20/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Food scoop is constructed without a handle.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
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09/12/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- In use food utensils are not stored with the handles above the top of the food.
- In use food utensils are stored in water that is not continuously flowing.
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06/22/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Exposure time for chlorine sanitizer was less than 10 seconds.
- Food is not stored six (6) inches off the floor.
- Equipment and utensils are not air-dried.
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03/31/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Openings are not protected against the entry of rodents or insects.
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12/14/2010 | Routine |
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Walls/ceilings or attached equipment are not in good repair.
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09/29/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- In use food utensils are not stored with the handles above the top of the food.
- A covered waste can is not provided in the ladies toilet room.
- Food handlers are not wearing proper hair restraints.
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06/14/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- A covered waste can is not provided in the ladies toilet room.
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03/16/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food scoop is constructed without a handle.
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12/21/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
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09/28/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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06/30/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
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03/25/2009 | Routine |
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