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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed.
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.
Floors are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
10/17/2012
Routine
Critical: Food meets the definition of adulterated.
Critical: Food for hot holding and service was held at a temperature of less than 135°F.
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Working containers of chemicals are not labeled.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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
A current state food safety certificate is not conspicuously posted.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
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.
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