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



Business Info

Restaurant name: CAFE MARIGNY - Restaurant
Address: 640 Frenchmen Street, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 09/26/2012

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Inspection findings

Inspection date

Type

  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • An accurate product temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
  • A current state food safety certificate is not conspicuously posted.
  • Floors are not clean.
09/26/2012Reinspection
  • Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
  • 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: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Critical: Roaches are present in the establishment.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • 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.
  • Potentially hazardous foods are not properly thawed.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Clean equipment/utensils are not stored in a clean dry location
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • A lavatory and/or utensil washing sink is/are being used as a utility sink.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
09/17/2012Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • Floor is not sloped to drain.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
  • 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.
  • Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
05/20/2011Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Food scoop is constructed without a handle.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • A utility sink with hot and cold water is not provided.
  • Openings are not protected against the entry of rodents or insects.
  • There are unnecessary items on the premises.
  • Floor is not sloped to drain.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
  • 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.
05/10/2011Reinspection
  • Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Roaches are present in the establishment.
  • Critical: Rodents are present in the establishment.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • A utility sink with hot and cold water is not provided.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Openings are not protected against the entry of rodents or insects.
  • There are unnecessary items on the premises.
  • Floor is not sloped to drain.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
  • Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
05/03/2011Reinspection
  • Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
  • 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: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • 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: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
  • Critical: Rodents are present in the establishment.
  • Critical: Working containers of chemicals are not labeled.
  • 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.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
  • Food scoop is constructed without a handle.
  • 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.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • A utility sink with hot and cold water is not provided.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Openings are not protected against the entry of rodents or insects.
  • There are unnecessary items on the premises.
  • Floor is not maintained level or in good repair.
  • Floor is not sloped to drain.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not 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.
  • Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate is not posted in a conspicuous location.
04/05/2011Complaint
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Food handlers are not wearing proper hair restraints.
03/30/2010Routine
  • Food is stored where it is exposed to splash, dust, or other contamination
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • The toilet room is not mechanically vented to the outside atmosphere
  • Food handlers are not wearing proper hair restraints.
08/03/2009Routine

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