- An accurate ambient air temperature-measuring device is not provided.
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04/18/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
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03/23/2012 | Routine |
- 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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12/01/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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09/02/2011 | Routine |
No violation noted during this evaluation. | 06/08/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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03/14/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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12/29/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/10/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
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03/25/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
- 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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12/08/2009 | 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.
- Hand wash lavatory is not accessible
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09/01/2009 | Routine |
- 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.
- Plumbing is not maintained.
- Hand wash lavatory is not equipped with at least 85?F water.
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06/09/2009 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee with a cut, burn, or other wound on wrist, hand, or other exposed portion of the arm was preparing food without wearing an impermeable bandage and glove.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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03/25/2009 | Routine |
Restaurant representatives - add corrected or new information about Market Basket 36 - Deli, 4950 Lake Street, Lake Charles, LA »