- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
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09/13/2012 | 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.
- 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.
- Plumbing is not maintained.
- 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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09/10/2012 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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05/22/2012 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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04/17/2012 | Reinspection |
- 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.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- Walls/ceilings or attached equipment are not in good repair.
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04/13/2012 | Routine |
- Non-food contact equipment is not maintained in good repair.
- 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.
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02/02/2012 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
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11/10/2011 | Routine |
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
- 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.
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09/09/2011 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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04/18/2011 | 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Walls/ceilings or attached equipment are not in good repair.
- Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
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02/11/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- 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.
- Food handler is wearing jewelry on arms or hands.
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11/15/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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09/16/2010 | Routine |
- 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.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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05/10/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Walls/ceilings or attached equipment are not in good repair.
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02/05/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- 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 in good repair.
- Food handler is wearing jewelry on arms or hands.
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12/02/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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09/09/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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04/06/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Working containers of chemicals are not labeled.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Walls/ceilings or attached equipment are not in good repair.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Working containers of chemicals are not labeled.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Walls/ceilings or attached equipment are not in good repair.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
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01/23/2009 | Routine |
Restaurant representatives - add corrected or new information about R W Vincent Elementary, 1634 Beglis Pkwy, Sulphur, LA »