LADY VEES SOUTHERN CUISINE health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood filters// 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace blown lights under exhaust ventilation hood.

Store single service and single-use articles at least 6 inches above the floor.//Open box of plastic food containers on floor in hallway.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels in unisex restroom and in kitchen.

6-501.111(C) Provide effective insect control for gnats, to eliminate their presence on the premises.

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.

Store single service and single-use articles at least 6 inches above the floor.//Boxes of foam cups, foam food containers and cup lids on floor in back storage.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace blown lights under exhaust ventilation hood.// 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood filters.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Replace water stained ceiling tiles in the establishment.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Collard Green stored on stove top temp. at 96 F.//COS -PIC discarded food items.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace blown and damaged lights under exhaust ventilation hood.