Bob's Tamales & Po-Boy's, 3764 Derbigny St, Metairie, LA - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant name: BOB'S TAMALES & PO-BOY'S
Address: 3764 Derbigny St, Metairie, LA
Parish: Jefferson
Restaurant type: Fast Food Restaurant
Total inspections: 3
Last inspection: 02/24/2011
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 02/24/2011Reinspection
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • Critical: The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
  • Critical: Mobile unit, which is required to have a water system, did not have water under pressure.
  • Critical: Waste connection is not lower than potable water connection.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • Drain boards are not provided on the three compartment sinks
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Walls/ceilings or attached equipment are not in good repair.
  • Servicing area does not have overhead protection.
 02/22/2011Pre-opening
  • 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.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Potentially hazardous foods are not properly thawed.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils 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.
  • Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handler is wearing jewelry on arms or hands.
  • Food handlers are not wearing proper hair restraints.
 11/29/2010Routine

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