- Non-food contact equipment is not maintained in good repair.
- In use food utensils are stored in water that is not continuously flowing.
- Outside waste receptacles were not kept closed.
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05/22/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Outside waste receptacles were not kept closed.
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12/12/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Equipment and utensils are not air-dried.
- Maintenance cleaning tools are not stored properly.
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09/27/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- 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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04/25/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Equipment and utensils are being cloth dried.
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12/29/2010 | 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Outside waste receptacles were not kept closed.
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09/20/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
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05/28/2010 | 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.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food handler is wearing jewelry on arms or hands.
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12/17/2009 | Routine |
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
- In use food utensils are not stored on a clean dry surface.
- 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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06/17/2009 | 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.
- In use food utensils are not stored with the handles above the top of the food.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- 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.
- In use food utensils are not stored with the handles above the top of the food.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
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01/29/2009 | Routine |
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