- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
- Food handlers are not wearing proper hair restraints.
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12/23/2009 | Reinspection |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Single-service and single-use articles are reused
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- A current state food safety certificate is not conspicuously posted.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- A utility sink with hot and cold water is not provided.
- Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Floors are not clean.
- 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Maintenance cleaning tools are not stored properly.
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12/07/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- 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.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- Indoor garbage storage room is not kept clean.
- There is litter on the premises.
- Employees are using hand sanitizers not in accordance with state and federal regulations
- 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 under refrigeration, was not disposed of after 7 days.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- Walls/ceilings or attached equipment are not clean.
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05/05/2009 | Routine |
- Critical: Roaches are present in the establishment.
- Food scoop is constructed without a handle.
- 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.
- Floors are not clean.
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03/30/2009 | Routine |
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