Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
The toilet room is not mechanically vented to the outside atmosphere
Toilet does not have an open-front toilet seat.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
07/29/2009
Routine
Critical: Food for hot holding and service was held at a temperature of less than 135°F.
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: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Bulk containers are not properly labeled.
An accurate ambient air temperature-measuring device is not provided.
An accurate product temperature-measuring device is not provided.
Ice dispensing utensils were not stored in a clean protected location.
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.
A current state food safety certificate is not conspicuously posted.
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