Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
An accurate product temperature-measuring device is not provided.
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
01/19/2010
Routine
A current state food safety certificate is not conspicuously posted.
Plumbing is not maintained.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Walls/ceilings or attached equipment are not in good repair.
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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