Butcher/Calcasieu, 930 Tchoupitoulas Street, Suite B, New Orleans, LA - inspection findings and violations

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Business Info

Restaurant name: BUTCHER/CALCASIEU
Address: 930 Tchoupitoulas Street, Suite B, New Orleans, LA
Parish: Orleans
Total inspections: 1
Last inspection: 10/21/2010
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Inspection findings

Inspection date

Type
  • Critical: Employee did not use least possible hand contact while preparing food.
  • Critical: Exposure time for chlorine sanitizer was less than 10 seconds.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Unapproved chemicals are used in the food establishment.
  • 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.
  • Food is stored under a possible source of contamination.
  • Food scoop is constructed without a handle.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
  • 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.
  • Employee's outer clothes are not clean.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • 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.
  • 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.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Floors are not clean.
  • Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
  • Non-food contact equipment is not maintained in good repair.
 10/21/2010Pre-opening

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