- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- 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.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Potentially hazardous foods are not properly thawed.
- Ice dispensing utensils were not stored in a clean protected 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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08/27/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- An accurate ambient air temperature-measuring device is not provided.
- 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
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04/17/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- 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
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01/06/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- 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.
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10/12/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- 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
- In use food utensils are not stored on a clean dry surface.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
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07/08/2011 | Routine |
| No violation noted during this evaluation. | 04/27/2011 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- Food handler's are wearing nail polish or artificial nails.
- Food handlers are not wearing proper hair restraints.
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04/04/2011 | Routine |
| No violation noted during this evaluation. | 02/28/2011 | Complaint |
- Bulk containers are not properly labeled.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/25/2011 | 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.
- Plumbing is not maintained.
- The toilet room fixtures are not clean.
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10/14/2010 | Routine |
- 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.
- 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.
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05/17/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- 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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02/17/2010 | Routine |
| No violation noted during this evaluation. | 11/25/2009 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not in good repair.
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11/02/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Medicines or first-aid supplies 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.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are not stored on a clean dry surface.
- Walls/ceilings or attached equipment are not in good repair.
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08/05/2009 | Routine |
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
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05/19/2009 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
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02/11/2009 | Routine |
Restaurant representatives - add corrected or new information about The Store - Kitchen, 3558 Highway 27 North, Sulphur, LA »