- 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 is used for purpose other than hand washing.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/14/2012 | 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: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- Openings are not protected against the entry of rodents or insects.
- Floors 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 stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
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05/10/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
- Potentially hazardous foods are not properly thawed.
- 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.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Dressing rooms/areas are not provided for employees.
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01/23/2012 | Routine |
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
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09/06/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- In use food utensils are stored in water that is not continuously flowing.
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09/06/2011 | Routine |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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04/26/2011 | Routine |
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- Outside waste receptacles were not kept closed.
|
02/25/2011 | Routine |
- Outside waste receptacles were not kept closed.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
01/24/2011 | Reinspection |
- 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: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- 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.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are stored in water that is not continuously flowing.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not smooth and easily cleanable.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
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01/06/2011 | Routine |
- Critical: Flies are present in the establishment.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
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09/22/2010 | Reinspection |
- 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: Flies are present in the establishment.
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored in an approved location.
- Food is stored under a possible source of contamination.
- 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.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- 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.
- 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.
- Food handler is wearing jewelry on arms or hands.
|
09/21/2010 | Routine |
- 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.
- Walls/ceilings or attached equipment are not clean.
|
06/18/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Flies are present in the establishment.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Floors 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.
|
06/03/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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: Flies are present in the establishment.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- 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.
- 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.
- Outside waste receptacles were not kept closed.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
|
06/02/2010 | Routine |
- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Flies are present in the establishment.
- 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.
- Food is stored under a possible source of contamination.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- 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.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- There are unnecessary items on the premises.
- Floors are not clean.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handlers are not wearing proper hair restraints.
|
02/17/2010 | Reinspection |
- Critical: Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies are present in the establishment.
- 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.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- There is litter on the premises.
- Floors are not clean.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handler is wearing jewelry on arms or hands.
|
02/02/2010 | Reinspection |
- Critical: Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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: 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.
- 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.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is not stored in an approved location.
- 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.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
|
01/13/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Potentially hazardous foods are not properly thawed.
- Food scoop is constructed without a handle.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handler is wearing jewelry on arms or hands.
|
10/13/2009 | Reinspection |
- 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.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Food scoop is constructed without a handle.
- 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 sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- 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.
- The hand wash lavatory is used for purpose other than hand washing.
- 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 stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler is wearing jewelry on arms or hands.
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10/08/2009 | Routine |
- 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: Food contact surfaces and utensils are not clean to sight and touch.
- 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 six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
05/07/2009 | Routine |
Restaurant representatives - add corrected or new information about City Diner - Deli, 3116 South I-10 Service Road, Metairie, LA »