Christian Service Program Institute, 317 Pete Harris Boulevard, Shreveport, LA - Kitchen inspection findings and violations



Business Info

Restaurant name: CHRISTIAN SERVICE PROGRAM INSTITUTE
Address: 317 Pete Harris Boulevard, Shreveport, LA
Parish: Caddo
Restaurant type: Kitchen
Total inspections: 6
Last inspection: 08/21/2012

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Inspection findings

Inspection date

Type

  • 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.
  • The toilet room door is not tight fitting and self-closing.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not in good repair.
08/21/2012Routine
  • Food is not stored six (6) inches off the floor.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • The toilet room door is not tight fitting and self-closing.
  • Toilet does not have an open-front toilet seat.
  • Toilet paper is not provided in the toilet room.
  • 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.
08/16/2011Routine
  • Non-food contact equipment is not maintained in good repair.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not in good repair.
02/16/2011Reinspection
  • 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.
  • The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
  • Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
  • 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.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
02/11/2011Routine
  • 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 not stored six (6) inches off the floor.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
  • Floor is not maintained level or in good repair.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Dressing rooms/areas are not provided for employees.
01/13/2010Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • 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.
  • Toilet does not have an open-front toilet seat.
  • 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.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • 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.
  • Toilet does not have an open-front toilet seat.
  • 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.
01/16/2009Routine

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