- In use food utensils are stored in water that is not continuously flowing.
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08/01/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Flies are present in the establishment.
- Critical: Working containers of chemicals are not labeled.
- Potentially hazardous foods are not properly thawed.
- 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 continuously flowing.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
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07/25/2011 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Floors are not smooth and easily cleanable.
- 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.
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07/07/2011 | Reinspection |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- A utility sink with hot and cold water is not provided.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handlers are not wearing proper hair restraints.
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06/17/2011 | Routine |
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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05/17/2010 | Routine |
- 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.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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10/01/2009 | Routine |
- 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.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Food handlers are not wearing proper hair restraints.
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03/23/2009 | Routine |
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