Chad's Bistro - Restauarant, 3216 W Esplanade Ave N Suite 1-4, Metairie, LA - Restauarant inspection findings and violations

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Business Info

Restaurant name: CHAD'S BISTRO - Restauarant
Address: 3216 W Esplanade Ave N Suite 1-4, Metairie, LA
Parish: Jefferson
Restaurant type: Restauarant
Total inspections: 5
Last inspection: 02/01/2012
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Inspection findings

Inspection date

Type
  • Bulk containers are not properly labeled.
  • Food scoop is constructed without a handle.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
 02/01/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • 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.
  • Openings are not protected against the entry of rodents or insects.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
 07/11/2011Routine
  • Food is not stored six (6) inches off the floor.
  • Floor is not maintained level or in good repair.
 12/29/2010Routine
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • Walls/ceilings or attached equipment are not clean.
 11/17/2009Routine
  • 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: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • An accurate ambient air 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 equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Toilet does not have an open-front toilet seat.
  • Outside waste receptacles were not kept closed.
  • Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
  • 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.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Dry wipe cloths are not laundered as necessary.
  • 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.
 04/24/2009Routine

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