- An accurate ambient air temperature-measuring device is not provided.
- 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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06/27/2012 | Routine |
- Critical: Working containers of chemicals are not labeled.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
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12/08/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not in good repair.
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09/27/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Walls/ceilings or attached equipment are not in good repair.
- 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.
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06/30/2011 | 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.
- Walls/ceilings or attached equipment are not in good repair.
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12/30/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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06/09/2010 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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03/25/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is stored under a possible source of contamination.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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12/09/2009 | 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.
- Walls/ceilings or attached equipment are not in good repair.
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09/01/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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06/15/2009 | Routine |
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Walls/ceilings or attached equipment are not in good repair.
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03/26/2009 | Routine |
Restaurant representatives - add corrected or new information about The Potter's House, 3233 Kirkman, Lake Charles, LA »