Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Floors are not smooth and easily cleanable.
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
02/09/2009
Reinspection
Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Critical: Equipment and/or utensils are not constructed of approved materials.
Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
Potentially hazardous foods are not properly thawed.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Floor is not maintained level or in good repair.
Floors are not smooth and easily cleanable.
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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