Critical: An approved cooling method was not used to meet temperature requirements during cooling.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Food is not stored in a clean, covered container.
Food scoop is constructed without a handle.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Hand wash lavatory is not accessible
Outside waste receptacles were not kept closed.
Walls/ceilings or attached equipment are not in good repair.
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
Food handler is wearing jewelry on arms or hands.
12/08/2011
Routine
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Equipment and utensils are not air-dried.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Outside waste receptacles were not kept closed.
Outdoor garbage storage area surface is not constructed of non-absorbent material.
Food handlers are not wearing proper hair restraints.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
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