Bac Lieu Restaurant

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

Violation noted (details not available)

Proper hot and cold holding temperatures

Adequate hand washing facilities; supplied and accessible

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use

Premises; personal/cleaning items; vermin proofing

Food separated and protected

Hands clean and properly washed; proper glove use [ date violation corrected: 3/30/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 3/30/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 3/30/2022 ]

Proper cooling methods [ date violation corrected: 3/30/2022 ]

Equipment approved; clean; installed, good repair; capacity

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/1/2023 ]

Thermometers provided and accurate [ date violation corrected: 3/30/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 3/30/2022 ]

Approved thawing methods in use [ date violation corrected: 3/30/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 3/30/2022 ]

Food separated and protected [ date violation corrected: 3/30/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 3/30/2022 ]

Time as a Public Health Control; procedures and records [ date violation corrected: 3/22/2022 ]

Food separated and protected [ date violation corrected: 3/22/2022 ]