- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Plumbing is not maintained.
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08/10/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- An accurate product temperature-measuring device is not provided.
- Plumbing is not maintained.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Mechanical ventilation of sufficient number/capacity is not provided.
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04/30/2012 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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.
- Plumbing is not maintained.
- Floors are not clean.
- 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.
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04/13/2012 | Routine |
- Bulk containers are not properly labeled.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
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10/11/2011 | 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: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Walls/ceilings or attached equipment are not clean.
- 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.
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03/10/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- 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.
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
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07/17/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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01/04/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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10/27/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- 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.
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05/28/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies 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.
- 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.
- 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.
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05/27/2009 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Equipment and utensils are not air-dried.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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02/17/2009 | Complaint |
Restaurant representatives - add corrected or new information about Burger King #6916, 1000-C West Esplanade Avenue, Kenner, LA »