- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- 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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10/19/2012 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- Floor is not maintained level or 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.
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10/19/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Drain boards are not provided on the three compartment sinks
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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06/25/2012 | 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.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not equipped with at least 85?F water.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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01/30/2012 | 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: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- 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.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- 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.
- 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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10/03/2011 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- Floor is not maintained level or 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.
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10/03/2011 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- 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.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- 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.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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06/15/2011 | 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.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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06/15/2011 | Routine |
- Critical: There is an inadequate number of toilet facilities within the establishment.
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04/27/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- In use food utensils are not stored with the handles above the top of the food.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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03/21/2011 | Routine |
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floor is not maintained level or 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.
|
03/21/2011 | Routine |
| No violation noted during this evaluation. | 12/21/2010 | Reinspection |
| No violation noted during this evaluation. | 12/21/2010 | Reinspection |
- 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: 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.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- 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.
|
12/09/2010 | 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 surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand wash lavatory is not equipped with at least 85?F water.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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12/09/2010 | Routine |
| No violation noted during this evaluation. | 07/15/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
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07/13/2010 | Reinspection |
- Non-food contact equipment is not maintained in good repair.
- Floor is not maintained level or 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.
- Mops are not hung and/or stored to facilitate air drying.
|
07/02/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Food-contact surfaces are not being sanitized before use.
- Food is not stored in an approved location.
- 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.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- 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.
- 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.
|
07/02/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
|
04/23/2010 | Reinspection |
| No violation noted during this evaluation. | 04/23/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- 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.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- 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.
- 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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04/07/2010 | 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.
- Food is not stored six (6) inches off the floor.
- 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.
- Walls/ceilings or attached equipment are not in good repair.
|
04/07/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- 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 surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The wash solution in manual warewashing is maintained at less than 110°F.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
- 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.
|
01/07/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Floor is not maintained level or in good repair.
- Maintenance cleaning tools are not stored properly.
|
01/07/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
09/28/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: There is an inadequate number of toilet facilities within 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.
- Walls/ceilings or attached equipment are not in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
|
09/28/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Packaged food is not labeled as specified by law.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
|
06/15/2009 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Walls/ceilings or attached equipment are not in good repair.
|
06/15/2009 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outside waste receptacles were not kept closed.
- 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 in good repair.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outside waste receptacles were not kept closed.
- 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 in good repair.
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02/05/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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02/05/2009 | Routine |
Restaurant representatives - add corrected or new information about Shop Rite 69, 1600 East Napoleon Street, Sulphur, LA »