- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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 stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Premises not kept free of pests using approved methods of pest management.
- There are unnecessary items on the premises.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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06/07/2012 | Routine |
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Food handlers are not wearing proper hair restraints.
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01/31/2012 | Routine |
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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07/29/2011 | Routine |
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment 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.
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01/07/2011 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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06/22/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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01/13/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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12/30/2009 | Routine |
- Single-service and single-use articles are reused
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or 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.
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09/23/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Food contact surfaces and utensils are not being cleaned before each use with different types of raw animal foods such as beef, seafood, lamb, pork or poultry.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a dry location
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact equipment is not maintained in good repair.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- 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.
- 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.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- Floors 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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09/21/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment 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.
- Dry wipe cloths are not laundered as necessary.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
- Food handlers are not wearing proper hair restraints.
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05/19/2009 | 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.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Floors 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.
- 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.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Floors 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.
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01/23/2009 | Reinspection |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single-service and single-use articles are reused
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Dry wipe cloths are not laundered as necessary.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
- Critical: Packaged food is not labeled as specified by law.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single-service and single-use articles are reused
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Washed utensils and equipment are not rinsed after washing and before sanitizing
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Walls/ceilings or attached equipment 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Dry wipe cloths are not laundered as necessary.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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01/13/2009 | Routine |
Restaurant representatives - add corrected or new information about Ali-Baba's Greek Cuisine, 4436 Veterans Memorial Blvd Suite 45, Metairie, LA »