- Floor is not maintained level or in good repair.
|
05/30/2012 | Routine |
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
|
01/23/2012 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
|
06/10/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
|
01/21/2011 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
10/21/2010 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
|
07/06/2010 | Routine |
- Outside waste receptacles were not kept closed.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Dressing rooms/areas are not provided for employees.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
|
04/01/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- There are unnecessary items on the premises.
- 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.
|
09/23/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
|
05/29/2009 | Routine |
Restaurant representatives - add corrected or new information about Oscar's Restaurant & Bar - Restaurant, 2027 Metairie Rd, Metairie, LA »