Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Openings are not protected against the entry of rodents or insects.
10/17/2012
Routine
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.
Non-food contact equipment is not maintained in good repair.
Plumbing is not maintained.
The hand wash lavatory is used for purpose other than hand washing.
09/16/2010
Routine
Critical: Food contact surfaces and utensils are not clean to sight and touch.
An accurate product temperature-measuring device is not provided.
Food is not stored in a clean, covered container.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
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 is not mechanically vented to the outside atmosphere
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