- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Employee with a cut, burn, or other wound on wrist, hand, or other exposed portion of the arm was preparing food without wearing an impermeable bandage and glove.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- The insect control device is located above a food preparation area.
- 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.
- Cloths used for wiping spills are used for other purposes.
- Food handlers are not wearing proper hair restraints.
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06/17/2011 | Routine |
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