Salu Restaurant - Bar, 3226 Magazine Street, New Orleans, LA - Bar inspection findings and violations
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Inspection findings Inspection date Type Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Floors are not clean.
Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
03/20/2012 Routine
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
Plumbing is not maintained.
02/21/2011 Reinspection
Critical: Food contact surfaces and utensils are not clean to sight and touch.
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.
An accurate ambient air temperature-measuring device is not provided.
Food is not stored in a clean, covered container.
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
A current state food safety certificate is not conspicuously posted.
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.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
Mops are not hung and/or stored to facilitate air drying.
Food handlers are not wearing proper hair restraints.
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils.
Food is not stored in a clean, covered container.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
02/09/2011 Routine
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