- Food is not stored in a clean, covered container.
- Walls/ceilings or attached equipment are not clean.
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09/13/2012 | Routine |
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
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09/15/2011 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Rodents are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is stored under a possible source of contamination.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Openings are not protected against the entry of rodents or insects.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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09/09/2011 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Rodents are present in the establishment.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are stored in water that is not continuously flowing.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- 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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09/08/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- 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.
- Food handlers are not wearing proper hair restraints.
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12/14/2009 | Routine |
Restaurant representatives - add corrected or new information about Gravier Oriental Express, 1800 Gravier Street, New Orleans, LA »