- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
|
09/22/2011 | Routine |
No violation noted during this evaluation. | 04/12/2010 | Reinspection |
- Critical: In a mechanical warewashing operation, the water temperature on a single tank, stationary rack, single temperature machine is not at or above 165?F.
- Critical: Utensil surface temperature of 160? F is not being achieved.
- Ice dispensing utensils were not stored in a clean protected location.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Plumbing is not maintained.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
|
04/09/2010 | Routine |
- Critical: Rodents are present in the establishment.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- There are unnecessary items on the premises.
- Floors are not clean.
|
12/18/2009 | Routine |
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Ice dispensing utensils were not stored in a clean protected location.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- There are unnecessary items on the premises.
- 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.
|
07/08/2009 | Reinspection |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- 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: 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 six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- There are unnecessary items on the premises.
- 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.
|
06/22/2009 | Routine |
Restaurant representatives - add corrected or new information about Cafe Du Monde, 1 Poydras 27, New Orleans, LA »