- Potentially hazardous foods are not properly thawed.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/29/2011 | Routine |
- Critical: Exposure time for chlorine sanitizer was less than 10 seconds.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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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06/29/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored with the handles above the top of the food.
- In use food utensils are stored in water that is not continuously flowing.
- 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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03/29/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Openings are not protected against the entry of rodents or insects.
- 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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12/28/2010 | Routine |
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored with the handles above the top of the food.
- Openings are not protected against the entry of rodents or insects.
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09/28/2010 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Food is not stored in an approved location.
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06/30/2010 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- A current state food safety certificate is not conspicuously posted.
- 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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03/31/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in an approved location.
- Single-service and single-use articles are reused
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
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12/23/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
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09/29/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- 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.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single use/single service articles are not stored in a clean dry location.
- In use food utensils are stored in water that is not continuously flowing.
- A current state food safety certificate is not conspicuously posted.
- Food handler is wearing jewelry on arms or hands.
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06/23/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
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02/04/2009 | Routine |
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