- An accurate ambient air temperature-measuring device is not provided.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- Walls/ceilings or attached equipment are not clean.
- A valid permit to operate is not posted in a conspicuous location.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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02/15/2012 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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10/19/2011 | Routine |
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not clean.
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05/13/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Walls/ceilings or attached equipment are not in good repair.
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08/05/2010 | Routine |
- Floor is not maintained level or in good repair.
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01/29/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
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01/14/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
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04/16/2009 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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04/02/2009 | Routine |
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