- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Single-service and single-use articles are reused
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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10/26/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- 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.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single-service and single-use articles are reused
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05/26/2010 | 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.
- Non-food contact equipment is not maintained in good repair.
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11/17/2009 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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03/26/2009 | Routine |
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