- Food is not stored in a clean, covered container.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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08/16/2012 | Routine |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
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04/23/2012 | Routine |
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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12/14/2011 | Routine |
No violation noted during this evaluation. | 06/02/2011 | Routine |
No violation noted during this evaluation. | 05/17/2010 | Routine |
- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
- Mops are not hung and/or stored to facilitate air drying.
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02/12/2010 | Routine |
No violation noted during this evaluation. | 06/11/2009 | Routine |
No violation noted during this evaluation. | 05/28/2009 | Routine |
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