No violation noted during this evaluation. | 01/10/2012 | Reinspection |
- Packaged food is not labeled as specified by law.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- An accurate ambient air temperature-measuring device is not provided.
|
01/09/2012 | Routine |
- Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
- An accurate ambient air temperature-measuring device is not provided.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
|
11/16/2011 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
- Critical: Packaged food is not labeled as specified by law.
|
07/08/2011 | Routine |
- 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.
- 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.
|
01/06/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/04/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- 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.
|
07/23/2010 | Routine |
- Equipment and utensils are not air-dried.
- Openings are not protected against the entry of rodents or insects.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
04/30/2010 | Routine |
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
01/28/2010 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- A valid permit to operate is not posted in a conspicuous location.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- 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
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
|
11/16/2009 | Routine |
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