Nirvana Indian Cuisine, 4308 Magazine St, New Orleans, LA - Restaruant inspection findings and violations



Business Info

Restaurant name: NIRVANA INDIAN CUISINE
Address: 4308 Magazine St, New Orleans, LA
Parish: Orleans
Restaurant type: Restaruant
Total inspections: 6
Last inspection: 03/13/2012

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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.
  • 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • 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 stored as to eliminate exposure to splash, dust or contamination.
  • Hand wash lavatory is not accessible
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
03/13/2012Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • 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.
  • Food is not stored in a clean, covered container.
  • Food is stored under a possible source of contamination.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • 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 not air-dried.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • Water under pressure is not provided to all fixtures or equipment that is required to use water.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • 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.
11/15/2011Reinspection
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • 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 stored where it is exposed to splash, dust, or other contamination
  • Food is stored under a possible source of contamination.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • 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
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • The hand wash lavatory is used for purpose other than hand washing.
  • 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.
  • Maintenance cleaning tools are not stored properly.
10/13/2011Routine
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Bulk containers are not properly labeled.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Outside waste receptacles were not kept closed.
  • 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.
04/20/2010Reinspection
  • 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: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Flies are present in the establishment.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • 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.
  • Food is not stored in a clean, covered container.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • In use food utensils are not stored on a clean dry surface.
  • Plumbing is not maintained.
  • Outside waste receptacles were not kept closed.
  • The insect control device is located above a food preparation area.
  • 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.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Food handlers are not wearing proper hair restraints.
04/13/2010Routine
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
  • Food is not stored six (6) inches off the floor.
  • 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
  • Clean equipment/utensils 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.
  • The toilet room is not mechanically vented to the outside atmosphere
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
04/03/2009Routine

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