Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Single use/single service articles are not stored at least six (6) inches off the floor
A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
09/23/2009
Routine
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
Single use/single service articles are not stored at least six (6) inches off the floor
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
05/14/2009
Routine
Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Single use/single service articles are not stored at least six (6) inches off the floor
A covered waste can is not provided in the ladies toilet room.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Mops are not hung and/or stored to facilitate air drying.
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