- 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 to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Food is stored under a possible source of contamination.
- Non-food contact equipment is not maintained in good repair.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Liquid waste from compacting was not disposed of as sewage.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- There were insufficient number of receptacles for garbage.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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07/21/2010 | Routine |
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