- Walls/ceilings or attached equipment are not clean.
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10/30/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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10/23/2012 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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03/05/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
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02/29/2012 | Routine |
| No violation noted during this evaluation. | 11/22/2011 | Reinspection |
- 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.
- Food is stored where it is exposed to splash, dust, or other contamination
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- A valid permit to operate is not posted in a conspicuous location.
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11/17/2011 | Routine |
| No violation noted during this evaluation. | 02/24/2011 | Reinspection |
- 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 six (6) inches off the floor.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand wash lavatory is not equipped with at least 85?F water.
- Outside waste receptacles were not kept closed.
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02/16/2011 | Routine |
- Critical: Food meets the definition of adulterated.
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10/22/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Medicines or first-aid supplies 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.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- There are unnecessary items on the premises.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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10/13/2010 | Routine |
| No violation noted during this evaluation. | 04/20/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A utility sink with hot and cold water is not provided.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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03/30/2010 | Routine |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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10/27/2009 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Critical: Chemicals 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.
- 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.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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10/14/2009 | Routine |
| No violation noted during this evaluation. | 06/17/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A valid permit to operate is not posted in a conspicuous location.
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06/15/2009 | Routine |
Restaurant representatives - add corrected or new information about Food Mart, 1900 Ruth Street, Sulphur, LA »