Hotsy's Burger, 201 St Charles Ave Ste 212, New Orleans, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: HOTSY'S BURGER
Address: 201 St Charles Ave Ste 212, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 10/01/2012
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Inspection findings

Inspection date

Type
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 10/01/2012Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Floors are not clean.
 09/21/2011Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 06/15/2010Routine
  • Critical: Roaches are present in the establishment.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 10/01/2009Routine
  • Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
  • Critical: Single use gloves were used for more than one purpose.
  • 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.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
  • Critical: Single use gloves were used for more than one purpose.
  • 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.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
 02/10/2009Routine

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