- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
- Food is not stored in a clean, covered container.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not in good repair.
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09/25/2012 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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06/12/2012 | Routine |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Single-service and single-use articles are reused
- 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 hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A covered waste can is not provided in the ladies toilet room.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
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03/20/2012 | Routine |
- Food is not stored six (6) inches off the floor.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Walls/ceilings or attached equipment are not in good repair.
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11/10/2011 | Routine |
No violation noted during this evaluation. | 08/04/2011 | Routine |
No violation noted during this evaluation. | 05/12/2011 | Routine |
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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11/03/2010 | Complaint |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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05/28/2010 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
|
01/13/2010 | Routine |
- Food is stored where it is exposed to splash, dust, or other contamination
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/31/2009 | Routine |
No violation noted during this evaluation. | 04/13/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- Outside waste receptacles were not kept closed.
- Hot and cold water is not provided in the garbage receptacle cleaning area.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
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03/25/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk containers are not properly labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- A current state food safety certificate is not conspicuously posted.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk containers are not properly labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- A current state food safety certificate is not conspicuously posted.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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01/05/2009 | Routine |
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