Cafe Marigny - Bar, 640 Frenchmen Street, New Orleans, LA - Bar inspection findings and violations

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Business Info

Restaurant name: CAFE MARIGNY - Bar
Address: 640 Frenchmen Street, New Orleans, LA
Parish: Orleans
Restaurant type: Bar
Total inspections: 6
Last inspection: 09/26/2012
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Inspection findings

Inspection date

Type
  • Equipment and utensils are not air-dried.
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
 09/26/2012Routine
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
 05/20/2011Reinspection
  • Critical: Exposure time for non-chlorine sanitizer was less than 30 seconds.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • The ware-washing sink is used as a hand sink and/or a mop sink.
  • 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.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 05/03/2011Reinspection
  • Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
  • Critical: There is no hand washing lavatory installed in the food establishment.
  • Critical: Working containers of chemicals are not labeled.
  • 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.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
 04/05/2011Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • An accurate ambient air temperature-measuring device is not provided.
  • Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
 03/30/2010Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Plumbing is not maintained.
 08/03/2009Routine

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