- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in an approved location.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- Plumbing is not maintained.
- A utility sink with hot and cold water is not provided.
- Floor is not maintained level or in good repair.
- Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Maintenance cleaning tools are not stored properly.
- 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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09/28/2011 | Reinspection |
Restaurant representatives - add corrected or new information about Bywater Foods, 3200 Saint Claude Avenue, Suite B, New Orleans, LA »