- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is not stored in a clean, covered container.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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08/27/2012 | Routine |
- 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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05/24/2012 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
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01/09/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
|
10/17/2011 | Routine |
- 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.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
|
07/12/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
|
04/28/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- In use food utensils are not stored with the handles above the top of the food.
- 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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01/31/2011 | Routine |
- 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.
- Food handlers are not wearing proper hair restraints.
|
11/03/2010 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
|
05/11/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
|
03/03/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- 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.
|
02/05/2010 | 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.
- 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.
|
10/30/2009 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
|
07/29/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- 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.
|
05/05/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- In use food utensils are not stored with the handles above the top of the food.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- In use food utensils are not stored with the handles above the top of the food.
|
01/27/2009 | Routine |
Restaurant representatives - add corrected or new information about Cash Magic Vinton - Back, 2334 Highway 109 South, Vinton, LA »