- Ice dispensing utensils were not stored in a clean protected location.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- The toilet room fixtures are not clean.
- Toilet does not have an open-front toilet seat.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not in good repair.
- A valid permit to operate is not posted in a conspicuous location.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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07/06/2012 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
- 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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01/10/2012 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- A valid permit to operate is not posted in a conspicuous location.
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08/08/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- A valid permit to operate is not posted in a conspicuous location.
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08/05/2011 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
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05/18/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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02/15/2011 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate product temperature-measuring device is not provided.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Outside waste receptacles were not kept closed.
- Floors 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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11/08/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Packaged food is not labeled as specified by law.
- An accurate ambient air temperature-measuring device is not provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- The toilet room is not mechanically vented to the outside atmosphere
- Outside waste receptacles were not kept closed.
- 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.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
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06/25/2010 | Routine |
- Packaged food is not labeled as specified by law.
- An accurate ambient air temperature-measuring device is not provided.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
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11/30/2009 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Packaged food is not labeled as specified by law.
- An accurate product temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- 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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07/28/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored in a clean dry location.
- Outside waste receptacles were not kept closed.
- 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.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored in a clean dry location.
- Outside waste receptacles were not kept closed.
- 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.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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02/20/2009 | Routine |
Restaurant representatives - add corrected or new information about Tiger Mart # 12, 1410 Gum Cove Road, Vinton, LA »