- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food scoop is constructed without a handle.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
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06/20/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
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12/21/2011 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored with the handles above the top of the food.
- Walls/ceilings or attached equipment are not in good repair.
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08/29/2011 | Routine |
- Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- 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.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Mops are not hung and/or stored to facilitate air drying.
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05/24/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- The wash solution in manual warewashing is maintained at less than 110°F.
- In use food utensils are not stored with the handles above the top of the food.
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12/16/2010 | Routine |
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
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09/28/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Plumbing is not maintained.
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05/27/2010 | Routine |
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- In use food utensils are not stored with the handles above the top of the food.
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12/22/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Equipment and utensils are not air-dried.
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09/25/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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03/26/2009 | Routine |
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