- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Maintenance cleaning tools are not stored properly.
|
09/27/2012 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
06/19/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
03/28/2012 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Floors are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
|
12/08/2011 | Routine |
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
|
08/31/2011 | 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 are not clean to sight and touch.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Floors are not clean.
|
06/22/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- 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
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
02/14/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
|
08/23/2010 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
|
02/11/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
|
11/16/2009 | 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 are not clean to sight and touch.
- 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.
|
09/17/2009 | Routine |
| No violation noted during this evaluation. | 06/19/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Food handler's are wearing nail polish or artificial nails.
|
06/15/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
|
03/10/2009 | Routine |
Restaurant representatives - add corrected or new information about Market Basket 39 - Retail Food Manufacturer, 2013 Sampson Street, Westlake, LA »