- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Infrared bulb is not surrounded so that only the face of the bulb is exposed.
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07/27/2012 | Routine |
- Critical: Single use gloves were used for more than one purpose.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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02/14/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- 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.
- Properly installed floor drains are not provided in toilet rooms, seafood and meat markets or in all areas where flush cleaning methods are used.
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07/15/2011 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Single-service and single-use articles are reused
- Hand wash lavatory is not accessible
- 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/ceilings or attached equipment are not clean.
- 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.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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01/11/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee medications stored in the food refrigerator are not stored in a covered, leak proof, labeled container.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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03/05/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
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04/02/2009 | Reinspection |
- 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.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A utility sink with hot and cold water is not provided.
- Floors are not clean.
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03/11/2009 | Routine |
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