Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: There is an inadequate number of toilet facilities within the establishment.
Potentially hazardous foods are not properly thawed.
Food is not stored six (6) inches off the floor.
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.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory is used for purpose other than hand washing.
There are unnecessary items on the premises.
Walls/ceilings or attached equipment are not clean.
Living or sleeping quarters are being used for conducting a food establishment or retail food store/market.
There is a direct opening between living quarters and the food establishment.
Food handlers are not wearing proper hair restraints.
04/27/2012
Routine
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Potentially hazardous foods are not properly thawed.
An accurate ambient air temperature-measuring device is not provided.
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.
Clean equipment/utensils 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.
The hand wash lavatory is used for purpose other than hand washing.
There are unnecessary items on the premises.
Walls/ceilings or attached equipment are not clean.
Food handlers are not wearing proper hair restraints.
05/24/2011
Routine
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Potentially hazardous foods are not properly thawed.
An accurate ambient air temperature-measuring device is not provided.
Food scoop is constructed without a handle.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Plumbing is not maintained.
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory is used for purpose other than hand washing.
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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