No violation noted during this evaluation. | 08/08/2012 | Routine |
No violation noted during this evaluation. | 02/17/2012 | Routine |
No violation noted during this evaluation. | 10/04/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Hand wash lavatory is not accessible
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07/19/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Plumbing is not maintained.
- Hand wash lavatory is not equipped with at least 85?F water.
- 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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05/04/2011 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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02/09/2011 | Routine |
- Bulk containers are not properly labeled.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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10/22/2010 | Routine |
No violation noted during this evaluation. | 07/21/2010 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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04/15/2010 | 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 six (6) inches off the floor.
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01/12/2010 | Routine |
No violation noted during this evaluation. | 10/02/2009 | Routine |
- Food is not stored in a clean, covered container.
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07/08/2009 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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04/06/2009 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/13/2009 | Routine |
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