- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Outside waste receptacles were not kept closed.
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03/30/2011 | Routine |
No violation noted during this evaluation. | 12/21/2010 | Reinspection |
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A covered waste can is not provided in the ladies toilet room.
- Outside waste receptacles were not kept closed.
- 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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12/16/2010 | Routine |
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- 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.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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03/26/2010 | 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: Roaches are present in the establishment.
- 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.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not in good repair.
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12/18/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Roaches are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
- 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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09/26/2009 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Dry wipe cloths are not laundered as necessary.
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04/09/2009 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- 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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01/22/2009 | Routine |
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