- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Potentially hazardous foods are not properly thawed.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floor is not maintained level or in good repair.
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09/27/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Floor is not maintained level or in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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06/13/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- 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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03/29/2012 | Routine |
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
- 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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12/21/2011 | Routine |
- The garbage grinder is not maintained.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
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09/14/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
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06/30/2011 | Routine |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Packaged food is not labeled as specified by law.
- Floors are not clean.
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03/24/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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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12/03/2010 | Routine |
- Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
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09/24/2010 | 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.
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06/08/2010 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- In use food utensils are not stored with the handles above the top of the food.
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03/29/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
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12/08/2009 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floor is not maintained level or in good repair.
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07/29/2009 | 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.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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06/18/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- 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: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
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03/18/2009 | Routine |
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