- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- 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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11/08/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- Food is not stored six (6) inches off the floor.
- Toilet does not have an open-front toilet seat.
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05/03/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
- Food handler is wearing jewelry on arms or hands.
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11/03/2011 | Routine |
No violation noted during this evaluation. | 07/20/2011 | Routine |
- Critical: Flies are present in the establishment.
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04/12/2011 | Routine |
No violation noted during this evaluation. | 01/26/2011 | 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.
- Food handlers are not wearing proper hair restraints.
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11/16/2010 | Routine |
- 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 in a clean, covered container.
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04/05/2010 | Routine |
No violation noted during this evaluation. | 01/27/2010 | Routine |
- Packaged food is not labeled as specified by law.
- In use food utensils are not stored with the handles above the top of the food.
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10/02/2009 | Routine |
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- 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.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Floors are not clean.
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07/07/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: Working containers of chemicals are not labeled.
- Food scoop is constructed without a handle.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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04/03/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Floors are not clean.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Floors are not clean.
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01/06/2009 | Routine |
Restaurant representatives - add corrected or new information about Famous Foods - 225, 1475 Gerstner Memorial, Lake Charles, LA »