- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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09/19/2012 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- 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.
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09/16/2011 | Routine |
- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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04/01/2011 | Routine |
- Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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10/21/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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09/25/2009 | Routine |
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