- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- In use food utensils are not stored with the handles above the top of the food.
- Floors are not clean.
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04/09/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- An accurate product temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Maintenance cleaning tools are not stored properly.
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11/10/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
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04/19/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Walls/ceilings or attached equipment are not clean.
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12/01/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
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04/09/2010 | Routine |
- An accurate product temperature-measuring device is not provided.
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11/23/2009 | Routine |
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Food handlers are not wearing proper hair restraints.
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03/26/2009 | Routine |
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