Milano's Pizza, 3002 Cleary Avenue, Metairie, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: MILANO'S PIZZA
Address: 3002 Cleary Avenue, Metairie, LA
Parish: Jefferson
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 06/13/2012

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Inspection findings

Inspection date

Type

  • Bulk containers are not properly labeled.
  • Food is not stored six (6) inches off the floor.
06/13/2012Routine
No violation noted during this evaluation. 03/05/2012Routine
No violation noted during this evaluation. 10/10/2011Routine
  • 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.
12/22/2010Routine
  • Walls/ceilings or attached equipment are not clean.
  • 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.
07/27/2010Routine
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • There are unnecessary items on the premises.
  • Walls/ceilings or attached equipment are not clean.
  • Dressing rooms/areas are not provided for employees.
  • Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
  • Food handlers are not wearing proper hair restraints.
04/20/2010Routine
  • Food is not stored six (6) inches off the floor.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Walls/ceilings or attached equipment are not in good repair.
12/16/2009Routine
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Floors are not clean.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
09/11/2009Routine
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Openings are not protected against the entry of rodents or insects.
06/01/2009Reinspection
  • 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: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
  • Critical: Employee medications stored in the food refrigerator are not stored in a covered, leak proof, labeled container.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Single-service and single-use articles are reused
  • 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
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Plumbing is not maintained.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room fixtures are not clean.
  • Toilet does not have an open-front toilet seat.
  • Toilet paper is not provided in the toilet room.
  • Openings are not protected against the entry of rodents or insects.
  • There is litter on the premises.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Mops are not hung and/or stored to facilitate air drying.
05/18/2009Routine
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Single-service and single-use articles are reused
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • Walls/ceilings or attached equipment are not in good repair.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Single-service and single-use articles are reused
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • Walls/ceilings or attached equipment are not in good repair.
01/29/2009Reinspection
  • Critical: Single use gloves were not discarded after interuptions in food operations.
  • Critical: Single use gloves were used for more than one purpose.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Mops are not hung and/or stored to facilitate air drying.
  • Food handlers are not wearing proper hair restraints.
  • Critical: Single use gloves were not discarded after interuptions in food operations.
  • Critical: Single use gloves were used for more than one purpose.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
  • Mops are not hung and/or stored to facilitate air drying.
  • Food handlers are not wearing proper hair restraints.
01/15/2009Routine

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