- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Potentially hazardous foods are not properly thawed.
- Raw fruits and/or vegetables are not thoroughly washed in water before being prepared
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are stored in water that is not continuously flowing.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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10/04/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- 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.
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07/02/2012 | Routine |
- Critical: Food has been contaminated with a poisonous or deleterious substance.
- Potentially hazardous foods are not properly thawed.
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
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04/11/2012 | Routine |
- Food scoop is constructed without a handle.
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01/17/2012 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food scoop is constructed without a handle.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
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10/14/2011 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Potentially hazardous foods are not properly thawed.
- Food scoop is constructed without a handle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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07/26/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
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04/05/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
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01/12/2011 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
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08/03/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
|
06/07/2010 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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02/24/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
|
12/01/2009 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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07/22/2009 | Routine |
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Potentially hazardous foods are not properly thawed.
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04/17/2009 | Routine |
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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01/05/2009 | Routine |
Restaurant representatives - add corrected or new information about Ichiban Japanese Grill, 496 West Prien Lake Road, Lake Charles, LA »