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.
An accurate ambient air temperature-measuring device is not provided.
Food is not stored six (6) inches off the floor.
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.
Plumbing is not maintained.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
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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