- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- 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: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- 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: Food-contact surfaces are not being sanitized before use.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Flies are present in the establishment.
- Bulk containers are not properly labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Equipment is not disassembled as necessary to allow access of the detergent solution to all parts.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room fixtures are not clean.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
11/09/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- 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.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A covered waste can is not provided in the ladies toilet room.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
07/05/2012 | Routine |
- 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: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Flies are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored on a clean dry surface.
- Plumbing is not maintained.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Cloths used for wiping spills are used for other purposes.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
|
03/29/2012 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Single use gloves were not discarded when damaged or soiled.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- In use food utensils are not stored with the handles above the top of the food.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- The insect control device is located above a food preparation area.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Cloths used for wiping spills are used for other purposes.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
|
11/29/2011 | Routine |
- Critical: Flies are present in the establishment.
- Food scoop is constructed without a handle.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- In use food utensils are not stored on a clean dry surface.
- Plumbing is not maintained.
- A covered waste can is not provided in the ladies toilet room.
- Cloths used for wiping spills are used for other purposes.
|
09/06/2011 | Routine |
- Critical: Flies are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food scoop is constructed without a handle.
- Plumbing is not maintained.
- A covered waste can is not provided in the ladies toilet room.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
|
06/28/2011 | Routine |
| No violation noted during this evaluation. | 03/22/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Rodents are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food scoop is constructed without a handle.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
|
03/15/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Utensil surface temperature of 160? F is not being achieved.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Flies are present in the establishment.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
|
12/03/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The toilet room fixtures are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
04/29/2010 | Routine |
| No violation noted during this evaluation. | 12/03/2009 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- 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: Single use gloves were not discarded when damaged or soiled.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Working containers of chemicals are not labeled.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment is not disassembled as necessary to allow access of the detergent solution to all parts.
- In use food utensils are not stored on a clean dry surface.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- A covered waste can is not provided in the ladies toilet room.
- The insect control device is located above a food preparation area.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Maintenance cleaning tools are not stored properly.
|
11/19/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
|
02/09/2009 | Reinspection |
- 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: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
- 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: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
|
02/06/2009 | Complaint |
Restaurant representatives - add corrected or new information about Dragon Palace Buffet Restaurant, 4960 Lapalco Boulevard, Marrero, LA »