- Bulk containers are not properly labeled.
- Outside waste receptacles were not kept closed.
- Properly installed floor drains are not provided in toilet rooms, seafood and meat markets or in all areas where flush cleaning methods are used.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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09/27/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not smooth and easily cleanable.
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09/28/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Plumbing is not maintained.
- Floors are not smooth and easily cleanable.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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09/15/2011 | Reinspection |
- Non-food contact equipment is not maintained in good repair.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Floors are not smooth and easily cleanable.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- 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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09/01/2011 | Routine |
- Critical: Working containers of chemicals are not labeled.
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09/17/2010 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A valid permit to operate is not posted in a conspicuous location.
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03/31/2010 | Routine |
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
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09/23/2009 | Routine |
No violation noted during this evaluation. | 05/08/2009 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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04/06/2009 | Routine |
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