- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- A valid permit to operate is not posted in a conspicuous location.
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07/19/2012 | Routine |
No violation noted during this evaluation. | 05/02/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Hand wash lavatory is not accessible
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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01/27/2012 | Routine |
No violation noted during this evaluation. | 11/08/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Laundry facilities are located in the food preparation area.
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08/16/2011 | 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.
- Hand wash lavatory is not accessible
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05/09/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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01/31/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
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11/15/2010 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/16/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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05/18/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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01/05/2010 | Routine |
- Bulk containers are not properly labeled.
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10/08/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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07/23/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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05/29/2009 | Routine |
- Equipment and utensils are not air-dried.
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03/18/2009 | Routine |
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