- 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.
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05/17/2011 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Mops are not hung and/or stored to facilitate air drying.
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05/04/2011 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Food handlers are not wearing proper hair restraints.
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04/05/2010 | Reinspection |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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03/24/2010 | Routine |
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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09/09/2009 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Rodents are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- 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.
- Plumbing is not maintained.
- Hand wash lavatory is not equipped with at least 85?F water.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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07/20/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Rodents are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is not stored in an approved location.
- Food is stored under a possible source of contamination.
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- Hand wash lavatory is not equipped with at least 85?F water.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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07/06/2009 | Routine |
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