- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
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11/08/2012 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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.
- 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.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Drain boards are not provided on the three compartment sinks
- 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.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from 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.
- A covered waste can is not provided in the ladies toilet room.
- The toilet room door is not tight fitting and self-closing.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Floors are not clean.
- 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 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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10/22/2012 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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03/06/2012 | Routine |
| No violation noted during this evaluation. | 08/03/2011 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Walls/ceilings or attached equipment are not clean.
|
04/19/2011 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
01/11/2011 | Routine |
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not clean.
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09/30/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored on a clean dry surface.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Hand wash lavatory is not accessible
- 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.
- Floors are not clean.
- Dressing rooms/areas are not provided for employees.
- 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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03/19/2010 | Routine |
Restaurant representatives - add corrected or new information about Portobello Catering, 400 E William David Parkway, Metairie, LA »