Best Western Landmark Hotel - Banquet Kit, 2601 Severn Avenue, Metairie, LA - Banquet Kit inspection findings and violations



Business Info

Restaurant name: BEST WESTERN LANDMARK HOTEL - Banquet Kit
Address: 2601 Severn Avenue, Metairie, LA
Parish: Jefferson
Restaurant type: Banquet Kit
Total inspections: 5
Last inspection: 10/03/2012

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Inspection findings

Inspection date

Type

  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • In use food utensils are not stored with the handles above the top of the food.
  • Hand wash lavatory is not accessible
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
10/03/2012Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • 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.
  • Hand wash lavatory is not accessible
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
03/15/2012Routine
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • Walls/ceilings or attached equipment are not in good repair.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
11/29/2010Routine
  • Critical: Food meets the definition of adulterated.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Roaches are present in the establishment.
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • 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.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Plumbing is not maintained.
  • Openings are not protected against the entry of rodents or insects.
  • Floor is not maintained level or in good repair.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
  • Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
  • Mops are not hung and/or stored to facilitate air drying.
03/31/2010Routine
  • Critical: Food meets the definition of adulterated.
  • 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.
  • Plumbing is not maintained.
  • Floor is not maintained level or in good repair.
  • Floors are not clean.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
07/22/2009Routine

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