- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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09/11/2012 | Reinspection |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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08/27/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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09/13/2011 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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02/15/2011 | Routine |
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
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09/02/2010 | Routine |
- 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.
- Ice dispensing utensils were not stored in a clean protected location.
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03/01/2010 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room is not mechanically vented to the outside atmosphere
- Hand wash lavatory is not accessible
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10/02/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Single use/single service articles are not stored at least six (6) inches off the floor
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06/03/2009 | Complaint |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Ice dispensing utensils were not stored in a clean protected location.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Ice dispensing utensils were not stored in a clean protected location.
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01/09/2009 | Routine |
Restaurant representatives - add corrected or new information about W B Williamson Post 1-American, Legion 1530 9th Street, Lake Charles, LA »