Michoud Seafood, 4952 Bullard Avenue, New Orleans, LA - inspection findings and violations
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Inspection findings | Inspection date | Type |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- There are unnecessary items on the premises.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
06/25/2012 | Routine |
- Critical: Roaches are present in the establishment.
- Critical: Rodents are present in the establishment.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- 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.
- Premises not kept free of pests using approved methods of pest management.
- There are unnecessary items on the premises.
- Floors are not clean.
|
09/24/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
|
04/07/2010 | Routine |
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