Restaurant name: H & B SMOKEHOUSE
Address: 6204 Fairfield Avenue, Shreveport, LA
Parish: Caddo
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 03/05/2010
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Food is not stored six (6) inches off the floor.
Single use/single service articles are not stored at least six (6) inches off the floor
03/05/2010
Routine
No violation noted during this evaluation.
12/09/2009
Pre-opening
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.
A covered waste can is not provided in the ladies toilet room.
12/07/2009
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.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Drain boards are not provided on the three compartment sinks
Drain boards are not self-draining
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
A covered waste can is not provided in the ladies toilet room.
The toilet room door is not tight fitting and self-closing.
The toilet room is not mechanically vented to the outside atmosphere
Toilet does not have an open-front toilet seat.
Openings are not protected against the entry of rodents or insects.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
There are unnecessary items on the premises.
Floor is not maintained level or in good repair.
Floors are not smooth and easily cleanable.
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.
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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