- 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.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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07/19/2012 | Complaint |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Chemicals 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.
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05/25/2012 | Routine |
- Bulk containers are not properly labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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01/17/2012 | Routine |
- An accurate product temperature-measuring device is not provided.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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09/02/2011 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- 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 stored in water that is not maintained at a minimum of 135°F.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The insect control device is located above a food preparation area.
- There are unnecessary items on the premises.
- 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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02/03/2011 | Complaint |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- Food is not stored in a clean, covered container.
- 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.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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09/30/2010 | Complaint |
- A current state food safety certificate is not conspicuously posted.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
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03/16/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
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09/01/2009 | Routine |
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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02/10/2009 | Routine |
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