- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside waste receptacles were not kept closed.
- Food handlers are not wearing proper hair restraints.
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09/13/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food handlers are not wearing proper hair restraints.
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02/13/2012 | Routine |
- Toilet does not have an open-front toilet seat.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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10/19/2011 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- In use food utensils are not stored with the handles above the top of the food.
- Toilet does not have an open-front toilet seat.
- Walls/ceilings or attached equipment are not in good repair.
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08/18/2011 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- 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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05/16/2011 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- 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.
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02/10/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Utensils/food-contact surfaces are not sufficient to withstand repeated ware washing.
- Outside waste receptacles were not kept closed.
- There were insufficient number of receptacles for garbage.
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11/03/2010 | Routine |
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Food is not stored in an approved location.
- 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.
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08/04/2010 | Routine |
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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06/11/2010 | Routine |
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
|
03/09/2010 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/07/2009 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
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06/25/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- Toilet does not have an open-front toilet seat.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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03/27/2009 | Routine |
Restaurant representatives - add corrected or new information about Nelson Donuts, 813 East Mcneese Street, Lake Charles, LA »