- Critical: Single use gloves were used for more than one purpose.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Employee's outer clothes are not clean.
- Food handlers are not wearing proper hair restraints.
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11/23/2011 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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05/16/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Mops are not hung and/or stored to facilitate air drying.
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11/01/2010 | Routine |
- Food is not stored six (6) inches off the floor.
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06/24/2010 | Complaint |
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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06/14/2010 | Routine |
- Critical: Food was prepared in a non-permitted facility.
- Critical: Packaged food is not labeled as specified by law.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Mops are not hung and/or stored to facilitate air drying.
- Food is not stored in a dry location
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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04/20/2010 | Routine |
- Critical: Food meets the definition of adulterated.
- Walls/ceilings or attached equipment are not in good repair.
- Critical: Packaged food is not labeled as specified by law.
- Food is not stored six (6) inches off the floor.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
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10/16/2009 | Routine |
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