- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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10/26/2012 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
- Critical: Utensil surface temperature of 160? F is not being achieved.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- 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 being cloth dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Toilet does not have an open-front toilet seat.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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10/17/2012 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Equipment and utensils are not air-dried.
- 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.
- Toilet does not have an open-front toilet seat.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
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05/14/2012 | Routine |
- Bulk containers are not properly labeled.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Food handlers are not wearing proper hair restraints.
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01/06/2012 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room is not mechanically vented to the outside atmosphere
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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08/19/2011 | Complaint |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- The hand wash lavatory is used for purpose other than hand washing.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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03/14/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Food handler is wearing jewelry on arms or hands.
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10/22/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Roaches are present in the establishment.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers 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.
- Food handler is wearing jewelry on arms or hands.
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07/15/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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03/31/2010 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored on a clean dry surface.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room is not mechanically vented to the outside atmosphere
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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11/05/2009 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- A sign prohibiting the reuse of soiled tableware is not posted.
- 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.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- 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.
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06/30/2009 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Food is not stored in a clean, covered container.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Hand wash lavatory is not accessible
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Food is not stored in a clean, covered container.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Hand wash lavatory is not accessible
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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01/14/2009 | Routine |
Restaurant representatives - add corrected or new information about Piccadilly Restaurant, 2222 Clearview Parkway Suite 107, Metairie, LA »