- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- There are unnecessary items on the premises.
- Floors are not clean.
|
03/14/2012 | Routine |
No violation noted during this evaluation. | 02/15/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate ambient air temperature-measuring device is not provided.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
12/21/2010 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate ambient air temperature-measuring device is not provided.
- The hand wash lavatory is used for purpose other than hand washing.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
12/20/2010 | Routine |
No violation noted during this evaluation. | 12/10/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
|
05/19/2009 | Routine |
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