- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The toilet room fixtures are not clean.
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04/04/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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01/05/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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10/07/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
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07/20/2011 | Routine |
- Bulk containers are not properly labeled.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Food handlers are not wearing proper hair restraints.
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06/06/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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01/26/2011 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Toilet does not have an open-front toilet seat.
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12/02/2010 | Routine |
- Plumbing is not maintained.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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08/17/2010 | Routine |
- 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.
- 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
- The toilet room door is not tight fitting and self-closing.
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04/28/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A covered waste can is not provided in the ladies toilet room.
- The toilet room door is not tight fitting and self-closing.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet facilities are not conveniently located and accessible at all times.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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03/15/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The toilet room door is not tight fitting and self-closing.
- The toilet room is not mechanically vented to the outside atmosphere
- 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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12/07/2009 | Routine |
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