Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Plumbing is not maintained.
Walls/ceilings or attached equipment are not clean.
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