Mount Carmel Academy - Main Kitchen, 7027 Milne Blvd, New Orleans, LA - Main Kitchen inspection findings and violations

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Business Info

Restaurant name: MOUNT CARMEL ACADEMY - Main Kitchen
Address: 7027 Milne Blvd, New Orleans, LA
Parish: Orleans
Restaurant type: Main Kitchen
Total inspections: 7
Last inspection: 10/23/2012
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Inspection findings

Inspection date

Type
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Non-food contact equipment is not maintained in good repair.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • A valid permit to operate is not posted in a conspicuous location.
 10/23/2012Routine
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • 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.
  • Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
 12/02/2011Routine
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
 04/15/2011Routine
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
 11/18/2010Routine
  • Single-service and single-use articles are reused
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Hand wash lavatory is not accessible
  • A covered waste can is not provided in the ladies toilet room.
  • The toilet room is not mechanically vented to the outside atmosphere
 05/10/2010Routine
No violation noted during this evaluation. 11/12/2009Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Bulk containers are not properly labeled.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
 10/02/2009Routine

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