Deanie's On Hayne - Bar, 7350 Hayne Boulevard, New Orleans, LA - Bar inspection findings and violations

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Business Info

Restaurant name: DEANIE'S ON HAYNE - Bar
Address: 7350 Hayne Boulevard, New Orleans, LA
Parish: Orleans
Restaurant type: Bar
Total inspections: 5
Last inspection: 09/13/2012
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Inspection findings

Inspection date

Type
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
 09/13/2012Routine
  • Food is stored where it is exposed to splash, dust, or other contamination
 02/01/2012Routine
  • An accurate ambient air temperature-measuring device is not provided.
 01/14/2011Routine
  • 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: 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: 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.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
  • Equipment and utensils are not air-dried.
  • In use food utensils are not stored with the handles above the top of the food.
  • In use food utensils are not stored with the handles above the top of the food.
  • Walls/ceilings or attached equipment are not clean.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 07/19/2010Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Ice dispensing utensils were not stored in a clean protected location.
 11/12/2009Routine

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