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.
Food is stored where it is exposed to splash, dust, or other contamination
A valid permit to operate is not posted in a conspicuous location.
Food handlers are not wearing proper hair restraints.
12/08/2010
Complaint
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained 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.
10/14/2010
Pre-opening
Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
An accurate ambient air temperature-measuring device is not provided.
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
The toilet room door is not tight fitting and self-closing.
The toilet room is not mechanically vented to the outside atmosphere
A utility sink with hot and cold water is not provided.
Suitable cleaning equipment is not provided as necessary in the garbage storage area.
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.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 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.
Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
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