- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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10/22/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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09/28/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
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05/23/2012 | Routine |
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/01/2012 | Routine |
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/13/2011 | Routine |
- 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.
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09/28/2011 | Routine |
- Outside waste receptacles were not kept closed.
- 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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05/12/2011 | Routine |
- Single-service and single-use articles are reused
- 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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02/18/2011 | 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 six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Outside waste receptacles were not kept closed.
- 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.
- Maintenance cleaning tools are not stored properly.
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11/19/2010 | Routine |
- Bulk containers are not properly labeled.
- 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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09/24/2010 | Routine |
- 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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05/04/2010 | Routine |
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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01/27/2010 | Routine |
- Food is not stored in an approved location.
- Food is stored under a possible source of contamination.
- Openings are not protected against the entry of rodents or insects.
- 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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12/08/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Outside waste receptacles were not kept closed.
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09/16/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/08/2009 | Routine |
- Critical: Rodents are present in the establishment.
- Floor is not maintained level or in good repair.
- Critical: Rodents are present in the establishment.
- Floor is not maintained level or in good repair.
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01/29/2009 | Routine |
Restaurant representatives - add corrected or new information about Reynaud Junior High, 745 South Shattuck, Lake Charles, LA »