- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Packaged food is not labeled as specified by law.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room fixtures are not clean.
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09/13/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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06/20/2012 | Routine |
- Bulk containers are not properly labeled.
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03/30/2012 | Routine |
No violation noted during this evaluation. | 03/23/2012 | Complaint |
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Food handlers are not wearing proper hair restraints.
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12/09/2011 | Routine |
- Food handlers are not wearing proper hair restraints.
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09/16/2011 | Routine |
No violation noted during this evaluation. | 01/21/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Walls/ceilings or attached equipment are not in good repair.
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10/28/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Floor is not maintained level or in good repair.
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07/02/2010 | Routine |
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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04/30/2010 | Routine |
- Food is not stored in a clean, covered container.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Food handlers are not wearing proper hair restraints.
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01/13/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food handlers are not wearing proper hair restraints.
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10/16/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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 as to eliminate exposure to splash, dust or contamination.
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07/30/2009 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/01/2009 | Routine |
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Floor is not maintained level or in good repair.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Floor is not maintained level or in good repair.
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01/30/2009 | Routine |
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