- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
|
11/09/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Hand wash lavatory is not equipped with at least 85?F water.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
|
08/06/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in an approved location.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
|
05/29/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Ice dispensing utensils were not stored in a clean protected location.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Hand wash lavatory is not equipped with at least 85?F water.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
|
02/13/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- 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.
|
11/23/2011 | Routine |
- Plumbing is not maintained.
|
08/26/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Food is not stored six (6) inches off the floor.
- Plumbing is not maintained.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
08/18/2011 | Routine |
No violation noted during this evaluation. | 05/31/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Flies are present in the establishment.
- Plumbing is not maintained.
- Food handlers are not wearing proper hair restraints.
|
05/27/2011 | Routine |
No violation noted during this evaluation. | 03/04/2011 | Routine |
Restaurant representatives - add corrected or new information about Carlyss Bar B Que, 5047 Hwy. 27 South, Sulphur, LA »