Estralita's Cafe/Carryout, 1022 Westbank Expressway, Westwego, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: ESTRALITA'S CAFE/CARRYOUT
Address: 1022 Westbank Expressway, Westwego, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 08/01/2012
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Inspection findings

Inspection date

Type
  • Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
  • A current state food safety certificate is not conspicuously posted.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
 08/01/2012Routine
No violation noted during this evaluation. 03/19/2012Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
 12/05/2011Routine
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
 08/19/2011Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • 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 handlers are not wearing proper hair restraints.
 12/13/2010Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • An accurate ambient air temperature-measuring device is not provided.
  • 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.
  • Food handlers are not wearing proper hair restraints.
 05/14/2010Routine
  • 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: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is stored under a possible source of contamination.
  • Mops are not hung and/or stored to facilitate air drying.
  • Food handlers are not wearing proper hair restraints.
 12/28/2009Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
 05/20/2009Routine

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