- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
10/30/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
08/10/2012 | 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 are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Walls/ceilings or attached equipment are not clean.
|
02/23/2012 | Routine |
- 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 equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/10/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Warewashing equipment used as food contact surfaces are not cleaned as required.
- Critical: Flies are present in the establishment.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/05/2011 | Routine |
- 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.
- 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.
|
05/02/2011 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/10/2011 | Routine |
- Bulk containers are not properly labeled.
- Walls/ceilings or attached equipment are not in good repair.
|
11/09/2010 | Routine |
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Walls/ceilings or attached equipment are not in good repair.
|
08/03/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
|
05/12/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Food is not stored in a clean, covered container.
- 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.
|
02/25/2010 | Routine |
| No violation noted during this evaluation. | 12/10/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Walls/ceilings or attached equipment are not in good repair.
|
12/08/2009 | 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- Walls/ceilings or attached equipment are not in good repair.
|
09/01/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Mops are not hung and/or stored to facilitate air drying.
|
06/04/2009 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
|
04/20/2009 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Floor is not maintained level or in good repair.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Floor is not maintained level or in good repair.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
|
02/16/2009 | Routine |
Restaurant representatives - add corrected or new information about Poplar Street Group Home, 1410 Poplar Street, Sulphur, LA »