- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
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08/10/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Cloths used for wiping spills are used for other purposes.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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11/16/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- 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.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- Mops are not hung and/or stored to facilitate air drying.
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02/08/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- There is litter on the premises.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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07/02/2010 | Routine |
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
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11/04/2009 | Reinspection |
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Warewashing equipment used as food contact surfaces are not cleaned as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Mops are not hung and/or stored to facilitate air drying.
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10/13/2009 | Routine |
- 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.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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.
- Plumbing is not maintained.
- The toilet room fixtures are not clean.
- Toilet does not have an open-front toilet seat.
- Walls/ceilings or attached equipment are not clean.
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05/12/2009 | Reinspection |
- 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.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room fixtures are not clean.
- Toilet does not have an open-front toilet seat.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Dry wipe cloths are not laundered as necessary.
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05/05/2009 | Routine |
Restaurant representatives - add corrected or new information about Impastato's Restaurant Inc - Restaurant, 3400 16th St, Metairie, LA »