- An accurate ambient air temperature-measuring device is not provided.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
- There are unnecessary items on the premises.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
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11/05/2012 | Routine |
- Critical: Food meets the definition of adulterated.
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11/16/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Ice dispensing utensils were not stored in a clean protected location.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
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12/15/2010 | Routine |
- Plumbing is not maintained.
- 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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10/06/2009 | Pre-opening |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
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08/10/2009 | Reinspection |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Roaches are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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 sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Plumbing is not maintained.
- A covered waste can is not provided in the ladies toilet room.
- The insect control device is located above a food preparation area.
- There are unnecessary items on the premises.
- Floors are not clean.
- 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.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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08/07/2009 | Routine |
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