- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Packaged food is not labeled as specified by law.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Food handler is wearing jewelry on arms or hands.
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09/06/2012 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not in good repair.
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06/13/2012 | Routine |
- Packaged food is not labeled as specified by law.
- Potentially hazardous foods are not properly thawed.
- Non-food contact equipment is not maintained in good repair.
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03/02/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Packaged food is not labeled as specified by law.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- In use food utensils are not stored on a clean dry surface.
- Outside waste receptacles were not kept closed.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not in good repair.
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12/13/2011 | 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.
- Packaged food is not labeled as specified by law.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
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09/21/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Outside waste receptacles were not kept closed.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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06/09/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Food handler is wearing jewelry on arms or hands.
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03/16/2011 | Routine |
- Critical: Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Single-service and single-use articles are reused
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
|
12/15/2010 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not in good repair.
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09/17/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
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03/12/2010 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Bulk containers are not properly labeled.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
|
12/30/2009 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
|
09/15/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Potentially hazardous foods are not properly thawed.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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06/18/2009 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- Floor is not maintained level or in good repair.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Maintenance cleaning tools are not stored properly.
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03/23/2009 | Routine |
Restaurant representatives - add corrected or new information about The Sausage Link - Restaurant, 2400 E Napoleon, Sulphur, LA »