Living Witness Church Of God In Chr, 1528 Oretha Haley Blvd, New Orleans, LA - Bar inspection findings and violations



Business Info

Restaurant name: LIVING WITNESS CHURCH OF GOD IN CHR
Address: 1528 Oretha Haley Blvd, New Orleans, LA
Parish: Orleans
Restaurant type: Bar
Total inspections: 9
Last inspection: 10/17/2012

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Inspection findings

Inspection date

Type

  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Food scoop is constructed without a handle.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
10/17/2012Routine
  • 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.
  • 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
  • Plumbing is not maintained.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
03/14/2011Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Rodents are present in the establishment.
  • An accurate product temperature-measuring device is not provided.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Walls/ceilings or attached equipment are not clean.
02/28/2011Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • 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.
  • Walls/ceilings or attached equipment are not clean.
01/13/2010Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Rodents are present in the establishment.
  • 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 at least six (6) inches off the floor.
  • In use food utensils are not stored with the handles above the top of the food.
  • 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.
  • Walls/ceilings or attached equipment are not clean.
01/06/2010Reinspection
  • Critical: Food meets the definition of adulterated.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Rodents are present in the establishment.
  • An accurate ambient air temperature-measuring device is not provided.
  • 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
  • Plumbing is not maintained.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Walls/ceilings or attached equipment are not in good repair.
12/15/2009Routine
  • 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.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • 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 at least six (6) inches off the floor.
  • Plumbing is not maintained.
  • Openings are not protected against the entry of rodents or insects.
11/17/2009Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • 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.
  • Plumbing is not maintained.
  • The insect control device is located above a food preparation area.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
08/31/2009Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • 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.
  • 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
  • Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
  • Plumbing is not maintained.
  • A grease trap is not installed in the waste line leading from the sinks, drains and other fixtures or equipment where grease may be introduced into the sewage system.
  • 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.
  • 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.
  • A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
04/15/2009Routine

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