Non-food contact equipment is not maintained in good repair.
Walls/ceilings or attached equipment are not clean.
05/10/2011
Reinspection
Critical: Raw shellfish consumer information message was not displayed at point of sale.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Single-service and single-use articles are reused
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
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
04/21/2011
Reinspection
Critical: Raw shellfish consumer information message was not displayed at point of sale.
Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Single-service and single-use articles are reused
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.
Single use/single service articles are not stored at least six (6) inches off the floor
Plumbing is not maintained.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
04/20/2011
Routine
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Bulk containers are not properly labeled.
An accurate ambient air temperature-measuring device is not provided.
Food is not stored six (6) inches off the floor.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
Non-food contact equipment is not maintained in good repair.
Single-service and single-use articles are reused
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
In use food utensils are not stored with the handles above the top of the food.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
Food handlers are not wearing proper hair restraints.
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