- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Potentially hazardous foods are not properly thawed.
- An accurate product temperature-measuring device is not provided.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- 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.
- Floors are not smooth and easily cleanable.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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10/31/2012 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
|
05/17/2011 | Reinspection |
- A current state food safety certificate is not conspicuously posted.
- 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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05/04/2011 | Reinspection |
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Floor is not maintained level or 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.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
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04/27/2011 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- Premises not kept free of pests using approved methods of pest management.
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10/23/2009 | Routine |
- A current state food safety certificate is not conspicuously posted.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- A current state food safety certificate is not conspicuously posted.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
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02/05/2009 | Routine |
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