- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
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10/04/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- A valid permit to operate is not posted in a conspicuous location.
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07/02/2012 | 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 used with potentially hazardous food were not being cleaned when contamination may have occurred.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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04/11/2012 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- 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 of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are stored in water that is not continuously flowing.
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01/10/2012 | Routine |
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- In use food utensils are stored in water that is not continuously flowing.
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10/25/2011 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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08/15/2011 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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04/05/2011 | Routine |
- 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.
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01/12/2011 | Routine |
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