- 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.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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10/23/2012 | Routine |
- 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.
- Plumbing is not maintained.
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06/12/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Plumbing is not maintained.
- 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.
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01/27/2012 | Routine |
- 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.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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08/26/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Employee did not use least possible hand contact while preparing food.
- Bulk containers are not properly labeled.
- Packaged food is not labeled as specified by law.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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12/17/2010 | Routine |
- 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.
- Bulk containers are not properly labeled.
- Packaged food is not labeled as specified by law.
- Food is stored where it is exposed to splash, dust, or other contamination
- Single-service and single-use articles are reused
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/17/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- 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.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/01/2009 | Routine |
- 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- In use food utensils are not stored with the handles above the top of the food.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Food handlers are not wearing proper hair restraints.
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03/12/2009 | Routine |
Restaurant representatives - add corrected or new information about Ground Pati Grille And Bar - Restaurant, 1305 West Esplanade, Kenner, LA »