Restaurant name: FLAMIN BURGER
Address: 2009 Williams Boulevard, Kenner, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 06/01/2010
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not continuously flowing.
A current state food safety certificate is not conspicuously posted.
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
The insect control device is located above a food preparation area.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Mops are not hung and/or stored to facilitate air drying.
A valid permit to operate is not posted in a conspicuous location.
06/01/2010
Routine
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
In use food utensils are not stored with the handles above the top of the food.
A current state food safety certificate is not conspicuously posted.
A covered waste can is not provided in the ladies toilet room.
01/15/2010
Routine
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
An accurate product temperature-measuring device is not provided.
Food is stored where it is exposed to splash, dust, or other contamination
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
A current state food safety certificate is not conspicuously posted.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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