- 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.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- 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
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outdoor garbage storage area surface is not constructed of non-absorbent material.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handler is wearing jewelry on arms or hands.
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09/24/2012 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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06/13/2012 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outdoor garbage storage area surface is not constructed of non-absorbent material.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Maintenance cleaning tools are not stored properly.
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03/28/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room fixtures are not clean.
- The toilet room is not mechanically vented to the outside atmosphere
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/16/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not dispense ice for consumption with tongs, scoops or other ice self dispensing utensils.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room door is not tight fitting and self-closing.
- 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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08/29/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
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06/02/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
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03/21/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room is not mechanically vented to the outside atmosphere
- Floors are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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12/10/2010 | 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.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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09/21/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Flies are present in the establishment.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- In use food utensils are not stored on a clean dry surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room is not mechanically vented to the outside atmosphere
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06/17/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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03/11/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Roaches are present in the establishment.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A covered waste can is not provided in the ladies toilet room.
- 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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10/06/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
- Maintenance cleaning tools are not stored properly.
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09/04/2009 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet facilities are not conveniently located and accessible at all times.
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06/30/2009 | Routine |
- Critical: Equipment and/or utensils are not constructed of approved materials.
- Ice dispensing utensils were not stored in a clean protected location.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/17/2009 | Routine |
Restaurant representatives - add corrected or new information about Huang's Peking Garden Restaurant, 2433 East Broad, Lake Charles, LA »