- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Working containers of chemicals are not labeled.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Potentially hazardous foods are not properly thawed.
- Ice dispensing utensils were not stored in a clean protected location.
- An easily accessible and readable data plate is not affixed to the ware washing machine.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are being cloth dried.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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05/16/2011 | Complaint |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- 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.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Employee's outer clothes are not clean.
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07/27/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
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11/02/2009 | Reinspection |
- 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.
- Food is not stored in a clean, covered container.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Non-food contact equipment is not maintained in good repair.
- Drain boards are not self-draining
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Clean equipment/utensils are not stored in a clean dry location
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- The insect control device is located above a food preparation area.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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10/19/2009 | Complaint |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored at least six (6) inches off the floor
- 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.
- Walls/ceilings or attached equipment are not in good repair.
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07/28/2009 | Routine |
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