- Potentially hazardous foods are not properly thawed.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- 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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07/18/2012 | Routine |
- Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Walls/ceilings or attached equipment are not clean.
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08/09/2011 | Routine |
No violation noted during this evaluation. | 03/17/2010 | Reinspection |
- Critical: Utensil surface temperature of 160? F is not being achieved.
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02/18/2010 | Reinspection |
- Critical: Utensil surface temperature of 160? F is not being achieved.
- Walls/ceilings or attached equipment are not clean.
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12/30/2009 | Reinspection |
- Critical: Utensil surface temperature of 160? F is not being achieved.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
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12/29/2009 | Routine |
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