- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact equipment is not maintained in good repair.
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08/22/2012 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Dry wipe cloths are not laundered as necessary.
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04/09/2012 | Routine |
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles 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.
- Ice dispensing utensils were not stored in a clean protected location.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
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01/27/2012 | Routine |
- Plumbing is not maintained.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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11/14/2011 | Routine |
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Ice dispensing utensils were not stored in a clean protected location.
- Maintenance cleaning tools are not stored properly.
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09/06/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Ice dispensing utensils were not stored in a clean protected location.
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05/10/2011 | Routine |
- Single-service and single-use articles are reused
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/03/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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10/29/2010 | Routine |
- Single-service and single-use articles are reused
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
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07/22/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Outdoor garbage storage area surface is not constructed of non-absorbent material.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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04/13/2010 | 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.
- Single-service and single-use articles are reused
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01/19/2010 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Potentially hazardous foods are not properly thawed.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/20/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/12/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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07/30/2009 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- 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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04/16/2009 | Routine |
- Single use/single service articles are not stored at least 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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01/27/2009 | Routine |
Restaurant representatives - add corrected or new information about Granger's Restaurant, 2636 Highway 3059, Lake Charles, LA »