- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Food is not stored six (6) inches off the floor.
- The metered faucet does not provide a flow of water for a minimum of 15 seconds.
- Mops are not hung and/or stored to facilitate air drying.
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09/25/2012 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Walls/ceilings or attached equipment are not clean.
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01/11/2012 | Routine |
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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10/17/2011 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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02/22/2011 | Routine |
- Walls/ceilings or attached equipment are not clean.
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08/26/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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06/21/2010 | Routine |
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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05/26/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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01/21/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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09/22/2009 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- 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.
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03/13/2009 | Routine |
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