- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Walls/ceilings or attached equipment are not clean.
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09/26/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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05/02/2012 | Routine |
No violation noted during this evaluation. | 03/20/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Walls/ceilings or attached equipment are not clean.
|
12/07/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Walls/ceilings or attached equipment are not clean.
|
09/28/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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05/11/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- 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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03/17/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
|
12/10/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- 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.
|
09/21/2010 | Routine |
- 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.
|
05/18/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Potentially hazardous foods are not properly thawed.
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03/22/2010 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
|
12/15/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
|
09/22/2009 | Routine |
No violation noted during this evaluation. | 05/04/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
|
03/30/2009 | Routine |
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