- 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
- Walls/ceilings or attached equipment are not clean.
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04/17/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
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11/21/2011 | Routine |
- Equipment and utensils are being cloth dried.
- The hand wash lavatory is used for purpose other than hand washing.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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04/01/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not clean.
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11/30/2010 | Routine |
- Critical: Iodine sanitizer concentration for warewashing is not between 12.5mg/L and 25 mg/L (p.p.m) at 75? F.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Floors are not clean.
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07/28/2010 | Routine |
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
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04/26/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food is stored under a possible source of contamination.
- Ice dispensing utensils were not stored in a clean protected location.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- The hand wash lavatory is used for purpose other than hand washing.
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01/21/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Warewashing equipment used as food contact surfaces are not cleaned as required.
- Critical: In a mechanical warewashing operation, the water temperature on a single tank, stationary rack, single temperature machine is not at or above 165?F.
- Critical: Iodine sanitizer concentration for warewashing is not between 12.5mg/L and 25 mg/L (p.p.m) at 75? F.
- Critical: Utensil surface temperature of 160? F is not being achieved.
- Bulk containers are not properly labeled.
- Food is stored where it is exposed to splash, dust, or other contamination
- 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.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
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09/01/2009 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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04/09/2009 | Routine |
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