- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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11/29/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not equipped with at least 85?F water.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Food handlers are not wearing proper hair restraints.
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08/19/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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04/06/2011 | Routine |
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
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01/07/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Outside waste receptacles were not kept closed.
- Food handlers are not wearing proper hair restraints.
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10/29/2010 | Routine |
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
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04/29/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
|
01/26/2010 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/15/2009 | Routine |
Restaurant representatives - add corrected or new information about Roy's Specialty Meats - Kitchen, 4313 Common St., Lake Charles, LA »