- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Ice dispensing utensils were not stored in a clean protected location.
- 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.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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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11/13/2012 | Routine |
No violation noted during this evaluation. | 11/30/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room door is not tight fitting and self-closing.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- Outside waste receptacles were not kept closed.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
- Carpet is installed in food preparation area.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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12/23/2010 | Routine |
No violation noted during this evaluation. | 12/11/2009 | Pre-opening |
- An accurate ambient air temperature-measuring device is not provided.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Floor is not maintained level or in good repair.
- 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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12/04/2009 | Pre-opening |
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