- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Equipment and utensils are not air-dried.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- 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.
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10/22/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- 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.
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05/24/2012 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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05/07/2012 | Complaint |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
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12/05/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Equipment and utensils are not air-dried.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
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06/03/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floors are not smooth and easily cleanable.
- 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.
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11/12/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
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03/23/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- 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.
- Mechanical ventilation of sufficient number/capacity is not provided.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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07/24/2009 | Routine |
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