Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
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.
Food scoop is constructed without a handle.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
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.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
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