Restaurant name: PICCADILLY CAFETERIA
Address: 1133 St Vincent Ave Ste 40, Shreveport, LA
Parish: Caddo
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 08/08/2012
Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
08/08/2012
Routine
Critical: Food meets the definition of adulterated.
Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
An accurate ambient air temperature-measuring device is not provided.
Food is not stored in a clean, covered container.
Food is stored where it is exposed to splash, dust, or other contamination
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
In use food utensils are not stored with the handles above the top of the food.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
The insect control device is located above a food preparation area.
There are unnecessary items on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair.
07/07/2011
Routine
Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
Bulk containers are not properly labeled.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
In use food utensils are not stored with the handles above the top of the food.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
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