- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Plumbing is not maintained.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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09/27/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
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06/13/2012 | Routine |
- Food is stored under a possible source of contamination.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- In use food utensils are not stored with the handles above the top of the food.
- Walls/ceilings or attached equipment are not clean.
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03/29/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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.
- 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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12/21/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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09/13/2011 | Routine |
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Food scoop is constructed without a handle.
- Hand wash lavatory is not equipped with at least 85?F water.
- Walls/ceilings or attached equipment are not clean.
- Maintenance cleaning tools are not stored properly.
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06/30/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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03/24/2011 | Reinspection |
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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03/23/2011 | Routine |
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Plumbing is not maintained.
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12/03/2010 | 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.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- An accurate ambient air temperature-measuring device is not provided.
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09/24/2010 | Routine |
- Critical: Exposure time for chlorine sanitizer was less than 10 seconds.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- The wash solution in spray type warewashers that used chemicals to sanitize is maintained at less than 120°F.
- Floors are not clean.
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06/08/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Walls/ceilings or attached equipment are not in good repair.
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03/29/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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12/08/2009 | Routine |
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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06/19/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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03/18/2009 | Routine |
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