- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- 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.
- A current state food safety certificate is not conspicuously posted.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- 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.
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10/05/2011 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Oyster shells are being used more than once as serving containers for oysters and are not being removed, prepared and returned to original shell for service.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The flow pressure of the hot water rinse is not between 15-25 pounds per square inch
- Equipment and utensils are not air-dried.
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- Critical: Oyster shells are being used more than once as serving containers for oysters and are not being removed, prepared and returned to original shell for service.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The flow pressure of the hot water rinse is not between 15-25 pounds per square inch
- Equipment and utensils are not air-dried.
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04/28/2010 | Routine |
- Food is not stored six (6) inches off the floor.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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09/14/2009 | Routine |
- Critical: Food meets the definition of adulterated.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Critical: Food meets the definition of adulterated.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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02/19/2009 | Routine |
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