- 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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08/23/2012 | 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Openings are not protected against the entry of rodents or insects.
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05/29/2012 | 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.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice dispensing utensils were not stored in a clean protected location.
- Openings are not protected against the entry of rodents or insects.
- Food handlers are not wearing proper hair restraints.
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01/10/2012 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- Walls/ceilings or attached equipment are not clean.
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10/31/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food handlers are not wearing proper hair restraints.
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07/21/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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04/29/2011 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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01/04/2011 | Routine |
No violation noted during this evaluation. | 10/08/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- A current state food safety certificate is not conspicuously posted.
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07/07/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Food handlers are not wearing proper hair restraints.
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04/01/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food handlers are not wearing proper hair restraints.
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12/07/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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09/01/2009 | Routine |
- Raw fruits and/or vegetables are not thoroughly washed in water before being prepared
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06/03/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
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01/20/2009 | Routine |
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