- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
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10/02/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Mops are not hung and/or stored to facilitate air drying.
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07/03/2012 | Routine |
- The toilet room door is not tight fitting and self-closing.
- Floor is not maintained level or in good repair.
- Floors are not clean.
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04/16/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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01/03/2012 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
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10/07/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room door is not tight fitting and self-closing.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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07/08/2011 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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04/08/2011 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Floor is not maintained level or in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
|
02/08/2011 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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12/03/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
- Toilet does not have an open-front toilet seat.
- Toilet facilities are not conveniently located and accessible at all times.
- A grease trap is not installed in the waste line leading from the sinks, drains and other fixtures or equipment where grease may be introduced into the sewage system.
- An approved grease trap is not installed.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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10/01/2010 | Routine |
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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08/04/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
|
05/12/2010 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
01/12/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Mops are not hung and/or stored to facilitate air drying.
|
11/18/2009 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- A covered waste can is not provided in the ladies toilet room.
- Floors are not clean.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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08/19/2009 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- An accurate ambient air temperature-measuring device is not provided.
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04/15/2009 | Routine |
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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02/04/2009 | Routine |
Restaurant representatives - add corrected or new information about Mary Ann's Cafe, 110 Broad Street, Lake Charles, LA »