- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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04/11/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is stored under a possible source of contamination.
- Equipment and utensils are being cloth dried.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/15/2011 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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05/06/2011 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Food handlers are not wearing proper hair restraints.
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12/03/2010 | Routine |
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Dressing rooms/areas are not provided for employees.
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07/14/2010 | Routine |
No violation noted during this evaluation. | 03/25/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Clean equipment/utensils are not stored in a clean dry location
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored with the handles above the top of the food.
- Maintenance cleaning tools are not stored properly.
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11/24/2009 | Routine |
- Food handlers are not wearing proper hair restraints.
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05/01/2009 | Routine |
No violation noted during this evaluation. | 01/21/2009 | Routine |
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