Dong Phuong Oriental Bakery - Bakery, 14207 Chef Hwy, New Orleans, LA - Bakery inspection findings and violations

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Business Info

Restaurant name: DONG PHUONG ORIENTAL BAKERY - Bakery
Address: 14207 Chef Hwy, New Orleans, LA
Parish: Orleans
Restaurant type: Bakery
Total inspections: 2
Last inspection: 12/18/2009
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Inspection findings

Inspection date

Type
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Equipment and utensils are not air-dried.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Hand wash lavatory is not accessible
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 12/18/2009Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
  • 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.
  • Plumbing is not maintained.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
  • 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.
  • Plumbing is not maintained.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 01/29/2009Routine

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