- 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
- Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
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02/25/2009 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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
- Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
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02/06/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Floors are not smooth and easily cleanable.
- Food handlers are not wearing proper hair restraints.
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01/29/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Hot and cold water is not provided in the garbage receptacle cleaning area.
- Suitable cleaning equipment is not provided as necessary in the garbage storage area.
- Floors are not smooth and easily cleanable.
- Food handlers are not wearing proper hair restraints.
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01/22/2009 | Routine |
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