- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not clean.
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07/19/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Openings are not protected against the entry of rodents or insects.
- Floors are not clean.
- 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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02/16/2012 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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07/11/2011 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Flies are present in the establishment.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A covered waste can is not provided in the ladies toilet room.
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06/29/2011 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A covered waste can is not provided in the ladies toilet room.
- The insect control device is located above a food preparation area.
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06/15/2011 | Routine |
- 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.
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not clean.
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10/27/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A utility sink with hot and cold water is not provided.
- A valid permit to operate is not posted in a conspicuous location.
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04/01/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- 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.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
- A valid permit to operate is not posted in a conspicuous location.
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07/15/2009 | Routine |
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