- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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04/25/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Single-service and single-use articles are reused
- In use food utensils are not stored with the handles above the top of the food.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/16/2011 | Routine |
No violation noted during this evaluation. | 06/13/2011 | Routine |
- Food is not stored in a clean, covered container.
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10/12/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
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02/18/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Single-service and single-use articles are reused
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- A valid permit to operate is not posted in a conspicuous location.
- Food handlers are not wearing proper hair restraints.
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09/10/2009 | Routine |
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- A valid permit to operate is not posted in a conspicuous location.
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04/02/2009 | Routine |
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