Henry's Bakery And Deli, 2313 Saint Claude Avenue, New Orleans, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: HENRY'S BAKERY AND DELI
Address: 2313 Saint Claude Avenue, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 1
Last inspection: 01/28/2009

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Inspection findings

Inspection date

Type

  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
  • 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.
  • Equipment and utensils are being cloth dried.
  • A current state food safety certificate is not conspicuously posted.
  • Liquid waste from compacting was not disposed of as sewage.
  • Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Rainwater and runoff is not prevented from entering the sanitary sewage system.
  • There are unnecessary items on the premises.
  • Floors are not clean.
  • Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
  • Maintenance cleaning tools are not stored properly.
  • Employee's outer clothes are not clean.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
  • 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.
  • Equipment and utensils are being cloth dried.
  • A current state food safety certificate is not conspicuously posted.
  • Liquid waste from compacting was not disposed of as sewage.
  • Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Rainwater and runoff is not prevented from entering the sanitary sewage system.
  • There are unnecessary items on the premises.
  • Floors are not clean.
  • Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
  • Maintenance cleaning tools are not stored properly.
  • Employee's outer clothes are not clean.
01/28/2009Routine

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