Critical: Sufficient quantities of potable water are not provided for the needs of the food establishment.
Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
Critical: Liquid waste is not stored in a permanently installed retention tank with at least 15% larger capacity than the potable water tank.
An accurate product temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Openings are not protected against the entry of rodents or insects.
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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