- Critical: Working containers of chemicals are not labeled.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors are not clean.
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09/11/2012 | Routine |
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06/28/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Ventilation hood systems are not provided in sufficient number/capacity.
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03/16/2012 | Routine |
- Plumbing is not maintained.
- Floors are not clean.
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12/14/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
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09/20/2011 | Routine |
- 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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06/22/2011 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Plumbing is not maintained.
- Floor is not maintained level or in good repair.
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03/31/2011 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Non-food contact equipment is not maintained in good repair.
- The insect control device is located above a food preparation area.
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12/14/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
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09/16/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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06/17/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
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03/16/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- A current state food safety certificate is not conspicuously posted.
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11/19/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not clean.
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08/14/2009 | Routine |
No violation noted during this evaluation. | 06/10/2009 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
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05/13/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Floor is not maintained level or in good repair.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Floor is not maintained level or in good repair.
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02/12/2009 | Routine |
Restaurant representatives - add corrected or new information about Calcasieu Multi Handicapped Center, 1301 Industrial Street, Vinton, LA »