- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/02/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outside waste receptacles were not kept closed.
- 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.
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09/10/2012 | Routine |
- 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.
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05/22/2012 | Routine |
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Floor is not maintained level or in good repair.
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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.
- 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.
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11/10/2011 | Routine |
- 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.
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09/14/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
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04/20/2011 | Routine |
- Critical: Exposure time for chlorine sanitizer was less than 10 seconds.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
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02/15/2011 | 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.
- 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.
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11/04/2010 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained 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 in good repair.
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09/09/2010 | 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.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- 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.
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04/09/2010 | Routine |
- 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 equipment is not maintained in good repair.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- There are unnecessary items on the premises.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- 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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02/05/2010 | Routine |
- 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 equipment is not maintained in good repair.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- 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.
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11/09/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- 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 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.
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09/09/2009 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Food is not stored in a clean, covered container.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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04/22/2009 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained 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 in good repair.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained 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 in good repair.
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02/02/2009 | Routine |
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