- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- Properly installed floor drains are not provided in toilet rooms, seafood and meat markets or in all areas where flush cleaning methods are used.
- 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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03/13/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
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03/23/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A valid permit to operate is not posted in a conspicuous location.
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03/22/2011 | Routine |
- Critical: Single use gloves were used for more than one purpose.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- An accurate ambient air temperature-measuring device is not provided.
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09/30/2010 | Reinspection |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Single use gloves were used for more than one purpose.
- 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.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- The ware-washing sink is used as a hand sink and/or a mop sink.
- In use food utensils are not stored on a clean dry surface.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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09/22/2010 | Complaint |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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06/18/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room fixtures are not clean.
- Food handlers are not wearing proper hair restraints.
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11/06/2009 | Routine |
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- An accurate ambient air temperature-measuring device is not provided.
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04/02/2009 | Routine |
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