Airport Shell, 1205 Airline Drive, Kenner, LA - Grocer inspection findings and violations



Business Info

Restaurant name: AIRPORT SHELL
Address: 1205 Airline Drive, Kenner, LA
Parish: Jefferson
Restaurant type: Grocer
Total inspections: 7
Last inspection: 08/07/2012

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Inspection findings

Inspection date

Type

  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Equipment and utensils are not air-dried.
08/07/2012Routine
  • Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Non-food contact equipment is not maintained in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
01/09/2012Routine
  • Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
  • Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Single-service and single-use articles are reused
  • 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 as to eliminate exposure to splash, dust or contamination.
04/06/2011Routine
  • Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
  • Critical: Containers of poisonous or toxic materials are not labeled with a legible manufacturer's label.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Condiments are not kept in containers that provide protection from contamination
  • 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 as to eliminate exposure to splash, dust or contamination.
  • In use food utensils are stored in water that is not continuously flowing.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The toilet room fixtures are not clean.
  • 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.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
03/01/2011Routine
  • 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.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
07/12/2010Routine
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Walls/ceilings or attached equipment are not in good repair.
07/22/2009Routine
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • An accurate product temperature-measuring device is not provided.
  • Ice dispensing utensils were not stored in a clean protected location.
  • 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
  • Plumbing is not maintained.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • An accurate product temperature-measuring device is not provided.
  • Ice dispensing utensils were not stored in a clean protected location.
  • 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
  • Plumbing is not maintained.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
01/06/2009Routine

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