- Openings are not protected against the entry of rodents or insects.
- Cloths used for wiping spills are used for other purposes.
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04/19/2012 | Routine |
- Openings are not protected against the entry of rodents or insects.
- 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.
- 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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12/01/2011 | Routine |
No violation noted during this evaluation. | 01/27/2011 | Routine |
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Drain boards are not self-draining
- Clean equipment/utensils are not stored in a clean dry location
- Walls/ceilings or attached equipment are not clean.
- 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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11/17/2010 | Routine |
No violation noted during this evaluation. | 06/17/2010 | Routine |
No violation noted during this evaluation. | 02/03/2010 | Routine |
- Food is not stored six (6) inches off the floor.
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09/03/2009 | Routine |
No violation noted during this evaluation. | 07/07/2009 | Routine |
No violation noted during this evaluation. | 06/08/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
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02/19/2009 | Routine |
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