- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Potentially hazardous foods are not properly thawed.
- An accurate product temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Single-service and single-use articles are reused
- A current state food safety certificate is not conspicuously posted.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
- Food handlers are not wearing proper hair restraints.
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07/19/2012 | Routine |
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Single-service and single-use articles are reused
- A current state food safety certificate is not conspicuously posted.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- A valid permit to operate is not posted in a conspicuous location.
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06/20/2011 | Reinspection |
- Critical: Food meets the definition of adulterated.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Roaches are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single-service and single-use articles are reused
- The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- An approved grease trap is not installed.
- A utility sink with hot and cold water is not provided.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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06/06/2011 | Reinspection |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Flies are present in the establishment.
- Critical: Roaches are present in the establishment.
- 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.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single-service and single-use articles are reused
- The sink compartments are not large enough to accommodate the immersion of the largest equipment and utensils
- The ware-washing sink is used as a hand sink and/or a mop sink.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- There is litter on the premises.
- Floors are not smooth and easily cleanable.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- A valid permit to operate is not posted in a conspicuous location.
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05/23/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- An accurate product 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.
- A current state food safety certificate is not conspicuously posted.
- Food handlers are not wearing proper hair restraints.
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09/27/2010 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food scoop is constructed without a handle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Equipment and utensils are being cloth dried.
- A current state food safety certificate is not conspicuously posted.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
- The insect control device is located above a food preparation area.
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03/23/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
- A lavatory and/or utensil washing sink is/are being used as a utility sink.
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09/25/2009 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
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01/15/2009 | Routine |
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