- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/22/2012 | Routine |
- 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.
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
- Food handlers are not wearing proper hair restraints.
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01/09/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
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05/06/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
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10/29/2010 | Routine |
| No violation noted during this evaluation. | 05/21/2010 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Roaches are present in the establishment.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/13/2010 | Routine |
- 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.
- Critical: Roaches are present in the establishment.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Hand wash lavatory is not accessible
- Floors are not clean.
- 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.
- Food handlers are not wearing proper hair restraints.
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11/24/2009 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Flies are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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05/06/2009 | Routine |
- Critical: Roaches are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- A current state food safety certificate is not conspicuously posted.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Critical: Roaches are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- A current state food safety certificate is not conspicuously posted.
- 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.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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02/06/2009 | Reinspection |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- 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.
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- 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.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- 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.
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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01/26/2009 | Routine |
Restaurant representatives - add corrected or new information about Famous Wok, 197 West Bank Expressway Space 1731, Gretna, LA »