- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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08/23/2012 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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12/12/2011 | Routine |
- 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.
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08/02/2011 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
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04/05/2011 | Routine |
- 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 not stored six (6) inches off the floor.
- Single use/single service articles are not stored at least six (6) inches off the floor
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02/18/2011 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
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10/04/2010 | Routine |
No violation noted during this evaluation. | 04/29/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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01/11/2010 | Routine |
No violation noted during this evaluation. | 11/06/2009 | Routine |
No violation noted during this evaluation. | 07/20/2009 | Routine |
No violation noted during this evaluation. | 04/06/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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01/05/2009 | Routine |
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