Hobnobber Variety Bar & Rest - Food Establishment, 139 Carondelet St, New Orleans, LA - Food Establishment inspection findings and violations

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Business Info

Restaurant name: HOBNOBBER VARIETY BAR & REST - Food Establishment
Address: 139 Carondelet St, New Orleans, LA
Parish: Orleans
Restaurant type: Food Establishment
Total inspections: 5
Last inspection: 09/27/2012
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Inspection findings

Inspection date

Type
  • An accurate product temperature-measuring device is not provided.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Openings are not protected against the entry of rodents or insects.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
 09/27/2012Routine
  • 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.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
 10/18/2011Routine
No violation noted during this evaluation. 08/24/2010Reinspection
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Roaches are present in the establishment.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Floors are not clean.
 10/30/2009Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • Single-service and single-use articles are reused
  • The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
  • 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
  • A current state food safety certificate is not conspicuously posted.
  • The toilet room door is not tight fitting and self-closing.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 03/02/2009Routine

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