- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
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09/28/2011 | Reinspection |
- Critical: Raw shellfish consumer information message was not displayed at point of sale.
- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Critical: Flies are present in the establishment.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A utility sink with hot and cold water is not provided.
- Floor is not sloped to drain.
- Floors are not smooth and easily cleanable.
- Floors 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.
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08/31/2011 | Complaint |
- Critical: Raw shellfish consumer information message was not displayed at point of sale.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- There are unnecessary items on the premises.
- Floor is not maintained level or in good repair.
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04/08/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
- The toilet room is not mechanically vented to the outside atmosphere
- Floor is not maintained level or in good repair.
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06/11/2009 | Reinspection |
- Critical: Oyster shells are being used more than once as serving containers for oysters and are not being removed, prepared and returned to original shell for service.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Food scoop is constructed without a handle.
- The toilet room is not mechanically vented to the outside atmosphere
- Floors are not smooth and easily cleanable.
- 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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06/03/2009 | Routine |
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