- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Walls/ceilings or attached equipment are not clean.
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09/25/2012 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Roaches are present in the establishment.
- Critical: Rodents are present in the establishment.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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09/13/2012 | Routine |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Roaches are present in the establishment.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered 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.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- 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.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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04/02/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is stored where it is exposed to splash, dust, or other contamination
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Premises not kept free of pests using approved methods of pest management.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floors are not clean.
- 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.
- 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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11/16/2011 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Roaches are present in the establishment.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Floors are not clean.
- 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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11/08/2011 | Routine |
- An accurate product temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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05/23/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Single-service and single-use articles are reused
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The toilet room is not mechanically vented to the outside atmosphere
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11/03/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
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03/11/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- There are unnecessary items on the premises.
- 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.
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10/14/2009 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Roaches are present in the establishment.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
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04/17/2009 | Routine |
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