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.
Floor is not maintained level or in good repair.
Floors are not clean.
09/27/2011
Routine
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
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.
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.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
11/02/2009
Routine
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
Critical: Working containers of chemicals are not labeled.
An accurate ambient air temperature-measuring device is not provided.
Single-service and single-use articles are reused
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.
The toilet room is not mechanically vented to the outside atmosphere
A utility sink with hot and cold water is not provided.
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
Critical: Working containers of chemicals are not labeled.
An accurate ambient air temperature-measuring device is not provided.
Single-service and single-use articles are reused
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.
The toilet room is not mechanically vented to the outside atmosphere
A utility sink with hot and cold water is not provided.
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