- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored in a clean, covered container.
- A valid permit to operate is not posted in a conspicuous location.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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08/23/2012 | Routine |
- Bulk containers are not properly labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A covered waste can is not provided in the ladies toilet room.
- A valid permit to operate is not posted in a conspicuous location.
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05/22/2012 | Routine |
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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06/06/2011 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Food is not stored six (6) inches off the floor.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
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10/15/2009 | Routine |
No violation noted during this evaluation. | 06/26/2009 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Walls/ceilings or attached equipment are not in good repair.
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05/15/2009 | Routine |
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