No violation noted during this evaluation. | 07/24/2012 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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02/08/2012 | Routine |
No violation noted during this evaluation. | 10/05/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Food is stored under a possible source of contamination.
- 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Mops are not hung and/or stored to facilitate air drying.
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02/11/2011 | Routine |
- Critical: Raw shellfish consumer information message was not displayed at point of sale.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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05/12/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
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10/07/2009 | Routine |
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
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03/24/2009 | Routine |
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