Chevy's Fresh Mex - Restaurant, 1201 Manhattan Blvd, Harvey, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: CHEVY'S FRESH MEX - Restaurant
Address: 1201 Manhattan Blvd, Harvey, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 10/07/2010

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Inspection findings

Inspection date

Type

  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Single use gloves were not discarded when damaged or soiled.
  • Critical: Single use gloves were used for more than one purpose.
  • 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 dry 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.
  • Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored in a clean dry location
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • A covered waste can is not provided in the ladies toilet room.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
  • Cloths used for wiping spills are used for other purposes.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
10/07/2010Routine
  • 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 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Ice dispensing utensils were not stored in a clean protected location.
  • 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.
  • Soiled items are not loaded into racks, trays, or baskets so that they are exposed to the unobstructed spray from all cycles and allow them to drain.
  • Equipment and utensils are not air-dried.
  • Plumbing is not maintained.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Floor is not maintained level or in good repair.
  • Floors are not smooth and easily cleanable.
  • Food handlers are not wearing proper hair restraints.
03/16/2010Routine
  • 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: 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.
  • An easily accessible and readable data plate is not affixed to the ware washing machine.
  • Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle.
  • Equipment and utensils are not air-dried.
  • In use food utensils are not stored on a clean dry surface.
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Walls/ceilings or attached equipment are not clean.
07/27/2009Routine

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