- 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: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Floors are not clean.
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07/25/2012 | Routine |
- 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.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Hand wash lavatory is not accessible
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- There are unnecessary items on the premises.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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07/21/2011 | Routine |
- 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: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Single-service and single-use articles are reused
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are stored in water that is not continuously flowing.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Maintenance cleaning tools are not stored properly.
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04/14/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Potentially hazardous foods are not properly thawed.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Floors are not clean.
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09/15/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Working containers of chemicals are not labeled.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Food is not stored six (6) inches off the floor.
- Food is stored under a possible source of contamination.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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01/30/2009 | Routine |
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