- Critical: Food meets the definition of adulterated.
- Potentially hazardous foods are not properly thawed.
- Walls/ceilings or attached equipment are not clean.
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09/17/2012 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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04/12/2012 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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02/15/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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11/15/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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09/06/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
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05/09/2011 | Routine |
No violation noted during this evaluation. | 02/14/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
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11/03/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
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09/07/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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04/23/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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02/09/2010 | Routine |
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
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11/16/2009 | Routine |
- Non-food contact equipment is not maintained in good repair.
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09/17/2009 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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04/27/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact equipment is not maintained in good repair.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact equipment is not maintained in good repair.
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02/13/2009 | Routine |
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