- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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06/20/2012 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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03/30/2012 | Routine |
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
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11/15/2011 | Routine |
- Food is not stored in a clean, covered container.
- Toilet does not have an open-front toilet seat.
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08/31/2011 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
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05/17/2011 | Routine |
- 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.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
- 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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02/14/2011 | Routine |
- 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 six (6) inches off the floor.
- Outside waste receptacles were not kept closed.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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11/08/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Toilet does not have an open-front toilet seat.
- Mops are not hung and/or stored to facilitate air drying.
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09/13/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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06/18/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- 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.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
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02/12/2010 | Routine |
- Bulk containers are not properly labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Hand wash lavatory is not equipped with at least 85?F water.
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11/19/2009 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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08/17/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Food handlers are not wearing proper hair restraints.
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05/18/2009 | Routine |
No violation noted during this evaluation. | 01/21/2009 | Reinspection |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- Critical: Packaged food is not labeled as specified by law.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
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01/12/2009 | Routine |
Restaurant representatives - add corrected or new information about Honey Bee Hams, 506 E. Prien Lake Rd., Lake Charles, LA »