Sake Cafe - Restaurant, 2830 Magazine Street, New Orleans, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: SAKE CAFE - Restaurant
Address: 2830 Magazine Street, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 7
Last inspection: 10/31/2012
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Inspection findings

Inspection date

Type
  • There are unnecessary items on the premises.
  • Floor is not maintained level or in good repair.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
 10/31/2012Reinspection
  • Critical: Food-contact surfaces are not being sanitized before use.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand wash lavatory is not accessible
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • There are unnecessary items on the premises.
  • Floor is not maintained level or in good repair.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Food handlers are not wearing proper hair restraints.
 10/15/2012Complaint
  • A valid permit to operate is not posted in a conspicuous location.
  • A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
 08/01/2012Routine
  • Critical: Raw shellfish consumer information message is not displayed on principal display panel of prepackaged container of raw shellfish.
  • An accurate ambient air temperature-measuring device is not provided.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • 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.
  • 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.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 10/18/2011Reinspection
  • 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: Working containers of chemicals are not labeled.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food is not stored six (6) inches off the floor.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • 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
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • In use food utensils are not stored with the handles above the top of the food.
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Outside waste receptacles were not kept closed.
  • Walls/ceilings or attached equipment are not clean.
 10/10/2011Routine
  • 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: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Single-service and single-use articles are reused
  • In use food utensils are not stored on a clean dry surface.
  • Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
  • Outside waste receptacles were not kept closed.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 04/19/2010Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
 03/11/2009Routine

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