- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Single use gloves were not discarded when damaged or soiled.
- 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 stored where it is exposed to splash, dust, or other contamination
- Food is stored under a possible source of contamination.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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11/08/2012 | Routine |
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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 are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Plumbing is not maintained.
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06/07/2012 | Routine |
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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02/14/2012 | Complaint |
No violation noted during this evaluation. | 01/24/2012 | Complaint |
- Critical: Single use gloves were used for more than one purpose.
- Food is not stored in a clean, covered container.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- In use food utensils are not stored on a clean dry surface.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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01/10/2012 | Routine |
- Food is stored under a possible source of contamination.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Equipment and utensils are not air-dried.
- The insect control device is located above a food preparation area.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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09/20/2011 | Routine |
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- 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.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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05/06/2011 | Complaint |
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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02/24/2011 | Routine |
No violation noted during this evaluation. | 02/10/2010 | Complaint |
No violation noted during this evaluation. | 01/12/2010 | Reinspection |
- Potentially hazardous foods are not properly thawed.
- Walls/ceilings or attached equipment are not in good repair.
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01/04/2010 | Routine |
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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06/16/2009 | Reinspection |
- 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: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Roaches are present in the establishment.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- 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 is stored under a possible source of 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.
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- 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.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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06/05/2009 | Complaint |
No violation noted during this evaluation. | 03/06/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Flies are present in the establishment.
- 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 scoop is constructed without a handle.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Flies are present in the establishment.
- 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 scoop is constructed without a handle.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handlers are not wearing proper hair restraints.
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02/20/2009 | Routine |
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