- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Walls/ceilings or attached equipment are not in good repair.
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10/19/2012 | Routine |
- 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.
- 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.
- 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.
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07/30/2012 | Routine |
- Bulk containers are not properly labeled.
- 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.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored with the handles above the top of the food.
- Floors are not smooth and easily cleanable.
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04/24/2012 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not equipped with at least 85?F water.
- Floor is not maintained level or in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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01/31/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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08/30/2011 | Routine |
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Floor is not maintained level or in good repair.
- Floors are not clean.
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06/03/2011 | Routine |
- 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.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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03/14/2011 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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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11/23/2010 | Routine |
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
- 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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09/07/2010 | Routine |
- Raw fruits and/or vegetables are not thoroughly washed in water before being prepared
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
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06/07/2010 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was handling soiled tableware in a manner which resulted in contamination of clean tableware.
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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02/23/2010 | Routine |
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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11/20/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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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08/12/2009 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- In use food utensils are not stored with the handles above the top of the food.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
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05/12/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
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02/10/2009 | Routine |
Restaurant representatives - add corrected or new information about Novrozsky's, 2706 South Ruth Street, Sulphur, LA »