- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- A sign prohibiting the reuse of soiled tableware is not posted.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
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08/22/2012 | Routine |
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Hand wash lavatory is not accessible
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10/18/2011 | Pre-opening |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Ice dispensing utensils were not stored in a clean protected location.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- 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.
- Plumbing is not maintained.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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10/06/2011 | Pre-opening |
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Openings are not protected against the entry of rodents or insects.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Food is stored where it is exposed to splash, dust, or other contamination
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- A valid permit to operate is not posted in a conspicuous location.
- Food is stored where it is exposed to splash, dust, or other contamination
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- A valid permit to operate is not posted in a conspicuous location.
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09/14/2011 | Pre-opening |
- Critical: Working containers of chemicals are not labeled.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A utility sink with hot and cold water is not provided.
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08/11/2011 | Pre-opening |
Restaurant representatives - add corrected or new information about Hyatt Regency New Orleans - 8 - Block Rest., 601 Loyola Avenue, New Orleans, LA »