- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Rodents are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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09/24/2012 | Routine |
No violation noted during this evaluation. | 02/06/2012 | Routine |
- Food is not stored six (6) inches off the floor.
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11/28/2011 | Routine |
No violation noted during this evaluation. | 01/26/2011 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
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09/16/2010 | Routine |
No violation noted during this evaluation. | 06/23/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- 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.
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04/08/2010 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
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11/03/2009 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- Walls/ceilings or attached equipment are not in good repair.
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06/24/2009 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Rodents are present in the establishment.
- Openings are not protected against the entry of rodents or insects.
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03/23/2009 | Routine |
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