- In use food utensils are not stored on a clean dry surface.
- There are unnecessary items on the premises.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
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10/09/2012 | Reinspection |
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was using tobacco products in a food preparation, storage or service area.
- 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.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
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09/25/2012 | Complaint |
- Critical: Food-contact surfaces are not being sanitized before use.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory is used for purpose other than hand washing.
- The toilet room door is not tight fitting and self-closing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Dry wipe cloths are not laundered as necessary.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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10/20/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- 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.
- Hand wash lavatory is not accessible
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03/10/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Food handlers are not wearing proper hair restraints.
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08/13/2010 | Complaint |
- 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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01/22/2010 | Reinspection |
- Critical: There is no hand washing lavatory installed in the food establishment.
- Food is stored where it is exposed to splash, dust, or other contamination
- Food scoop is constructed without a handle.
- 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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01/08/2010 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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06/22/2009 | Complaint |
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