- 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.
- Condiments are not kept in containers that provide protection from contamination
- 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.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not clean.
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10/04/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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.
- Openings are not protected against the entry of rodents or insects.
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08/17/2012 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
|
04/18/2012 | Routine |
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- A current state food safety certificate is not conspicuously posted.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- 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.
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12/16/2011 | Routine |
- 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.
- Floor is not maintained level or in good repair.
|
06/27/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
|
03/28/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
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11/12/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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.
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05/03/2010 | Routine |
- 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.
- Floors are not smooth and easily cleanable.
|
11/03/2009 | Routine |
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
|
03/16/2009 | Routine |
Restaurant representatives - add corrected or new information about Daiquiri Bay Cafe - Restaurant, 1001 Veterans Memorial Blvd, Metairie, LA »