Nathan's Restaurant - 4, 36440 Old Bayou Liberty Road, Slidell, LA - 4 inspection findings and violations

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Business Info

Restaurant name: NATHAN'S RESTAURANT - 4
Address: 36440 Old Bayou Liberty Road, Slidell, LA
Parish: St. Tammany
Restaurant type: 4
Total inspections: 2
Last inspection: 01/29/2009
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Inspection findings

Inspection date

Type
  • Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
  • Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 01/29/2009Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
  • Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Employee did not use least possible hand contact while preparing food.
  • 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: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
  • Food handlers are not wearing proper hair restraints.
 01/22/2009Routine

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