Radisson Hotel - Kitchen, 2150 Veterans Boulevard, Kenner, LA - Kitchen inspection findings and violations
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Inspection findings Inspection date Type Bulk containers are not properly labeled.
Non-food contact equipment is not maintained in good repair.
An easily accessible and readable data plate is not affixed to the ware washing machine.
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.
Plumbing is not maintained.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Openings are not protected against the entry of rodents or insects.
Floor is not maintained level or in good repair.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
11/15/2010 Routine
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Food is not stored six (6) inches off the floor.
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact equipment is not maintained in good repair.
A current state food safety certificate is not conspicuously posted.
Floor is not maintained level or in good repair.
04/20/2010 Routine
Critical: Food meets the definition of adulterated.
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Bulk containers are not properly labeled.
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 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.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
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 stored at least six (6) inches off the floor
A current state food safety certificate is not conspicuously posted.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Floors are not smooth and easily cleanable.
Floors 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.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Mops are not hung and/or stored to facilitate air drying.
A valid permit to operate is not posted in a conspicuous location.
Food handler's fingernails are not trimmed to the end of the finger tips.
08/22/2009 Routine
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