Ralph & Kacoo's - Restaurant, 519 Toulouse Street, New Orleans, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: RALPH & KACOO'S - Restaurant
Address: 519 Toulouse Street, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 7
Last inspection: 09/28/2011

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Inspection findings

Inspection date

Type

  • Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Roaches are present in the establishment.
  • 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 current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • There are unnecessary items on the premises.
  • Floor is not sloped to drain.
  • Floors are not smooth and easily cleanable.
  • Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
  • Mops are not hung and/or stored to facilitate air drying.
09/28/2011Reinspection
  • Critical: Raw shellfish consumer information message was not displayed at point of sale.
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Roaches are present in the establishment.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • An accurate product temperature-measuring device is not provided.
  • 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.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The toilet room door is not tight fitting and self-closing.
  • A utility sink with hot and cold water is not provided.
  • Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
  • The insect control device is located above a food preparation area.
  • Floor is not sloped to drain.
  • Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
  • 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.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Mops are not hung and/or stored to facilitate air drying.
08/31/2011Complaint
  • Critical: Raw shellfish consumer information message was not displayed at point of sale.
  • Non-food contact equipment is not maintained in good repair.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • Food handlers are not wearing proper hair restraints.
04/16/2010Reinspection
  • Critical: Raw shellfish consumer information message was not displayed at point of sale.
  • Critical: Shellfish tags were not retained by the food establishment for 90 days after service or sale to the consumer.
  • 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.
  • Food is not stored in a clean, covered container.
  • 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.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
  • A current state food safety certificate is not conspicuously posted.
  • Openings are not protected against the entry of rodents or insects.
  • There are unnecessary items on the premises.
  • Floor is not maintained level or in good repair.
  • Walls/ceilings or attached equipment are not clean.
  • Food handlers are not wearing proper hair restraints.
04/08/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • A current state food safety certificate is not conspicuously posted.
06/11/2009Reinspection
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
06/04/2009Reinspection
  • 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.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • 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.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • 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 is not mechanically vented to the outside atmosphere
  • Toilet paper is not provided in the toilet room.
06/03/2009Routine

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