- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: Rodents are present in the establishment.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- The hand wash lavatory is used for purpose other than hand washing.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
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02/09/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- 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.
- Equipment and utensils are not air-dried.
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
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06/02/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food-contact surfaces are not being sanitized before use.
- Equipment and utensils are not air-dried.
- Liquid waste from compacting was not disposed of as sewage.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
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01/06/2011 | Reinspection |
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: Sanitizer solution is not being used in accordance with manufacturer's instructions.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Critical: Roaches are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Equipment and utensils are being cloth dried.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored in a clean dry location
- Single use/single service articles are not stored in a clean dry location.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Cloths used for wiping spills are used for other purposes.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
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12/13/2010 | Routine |
- Critical: Flies are present in the establishment.
- Non-food contact equipment is not maintained in good repair.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- A current state food safety certificate is not conspicuously posted.
- The insect control device is located above a food preparation area.
- Walls/ceilings or attached equipment are not in good repair.
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01/08/2010 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- 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.
- Critical: Single use gloves were used for more than one purpose.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Rodents are present in the establishment.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Equipment is not disassembled as necessary to allow access of the detergent solution to all parts.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- 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.
- 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.
- Liquid waste from compacting was not disposed of as sewage.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- 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 clean.
- 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.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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12/10/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies are present in the establishment.
- Critical: Roaches are present in the establishment.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- 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.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- 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.
- 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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04/08/2009 | Complaint |
Restaurant representatives - add corrected or new information about Boomtown Belle Casino - Main Kitchen, 4132 Peters Road, Harvey, LA »