- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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10/26/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- 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.
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04/23/2012 | Routine |
No violation noted during this evaluation. | 12/12/2011 | Routine |
No violation noted during this evaluation. | 09/12/2011 | Routine |
No violation noted during this evaluation. | 05/04/2011 | Routine |
No violation noted during this evaluation. | 02/10/2011 | Routine |
No violation noted during this evaluation. | 11/16/2010 | Routine |
- Food is not stored six (6) inches off the floor.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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04/29/2010 | Routine |
No violation noted during this evaluation. | 02/11/2010 | Routine |
No violation noted during this evaluation. | 11/16/2009 | Routine |
No violation noted during this evaluation. | 09/15/2009 | Routine |
No violation noted during this evaluation. | 05/19/2009 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Bulk containers are not properly labeled.
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03/18/2009 | Routine |
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