- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not clean.
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07/10/2012 | Routine |
- 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: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- 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 six (6) inches off the floor.
- Plumbing is not maintained.
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03/27/2012 | Routine |
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
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05/11/2011 | Routine |
- Food is stored where it is exposed to splash, dust, or other contamination
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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10/28/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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03/22/2010 | Routine |
No violation noted during this evaluation. | 11/03/2009 | Routine |
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