- 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: 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: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
- 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 handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
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09/24/2010 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment and utensils are not air-dried.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- 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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03/31/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- 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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12/23/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are not stored on a clean dry surface.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
- 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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06/16/2009 | Routine |
- Plumbing is not maintained.
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03/11/2009 | Complaint |
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- Walls/ceilings or attached equipment are not in good repair.
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01/08/2009 | Routine |
Restaurant representatives - add corrected or new information about Fausto's Moss Bluff - Public Eating Establishment, 173 North Highway 171, Lake Charles, LA »