Mano's Po-Boy's, 6943 Saints Drive, Metairie, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: MANO'S PO-BOY'S
Address: 6943 Saints Drive, Metairie, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 11
Last inspection: 10/29/2012
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Inspection findings

Inspection date

Type
  • Toilet does not have an open-front toilet seat.
 10/29/2012Routine
No violation noted during this evaluation. 05/17/2012Routine
  • Hand wash lavatory is not accessible
  • Toilet does not have an open-front toilet seat.
  • Food handler is wearing jewelry on arms or hands.
 01/05/2012Routine
  • Toilet does not have an open-front toilet seat.
  • 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.
 09/19/2011Routine
No violation noted during this evaluation. 04/18/2011Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Equipment and utensils are not air-dried.
 12/06/2010Routine
  • Equipment and utensils are not air-dried.
  • Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
 08/09/2010Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • There are unnecessary items on the premises.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
 05/17/2010Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • 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 stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
 01/06/2010Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.
  • Bulk containers are not properly labeled.
  • Equipment and utensils are being cloth dried.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Mops are not hung and/or stored to facilitate air drying.
 09/15/2009Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • 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.
 04/23/2009Routine

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