- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Toilet does not have an open-front toilet seat.
- 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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11/09/2012 | Routine |
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- Toilet does not have an open-front toilet seat.
- Food handlers are not wearing proper hair restraints.
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08/02/2012 | Routine |
- 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.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Plumbing is not maintained.
- 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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05/29/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- In use food utensils are not stored with the handles above the top of the food.
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02/01/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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10/19/2011 | Routine |
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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07/20/2011 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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04/26/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are not stored with the handles above the top of the food.
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01/24/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
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10/20/2010 | Routine |
- A utility sink with hot and cold water is not provided.
- Floor is not maintained level or in good repair.
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12/21/2009 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact equipment is not maintained in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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09/17/2009 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
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07/10/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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06/23/2009 | Routine |
- 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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03/25/2009 | Routine |
Restaurant representatives - add corrected or new information about Cash Magic Winner's Choice - Kitchen, 2654 Highway 108, Sulphur, LA »