Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
06/28/2010
Routine
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: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor.
Ice dispensing utensils were not stored in a clean protected location.
Food scoop is constructed without a handle.
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 kept in the original protective package or stored by using other means that afford protection from contamination.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
A current state food safety certificate is not conspicuously posted.
The hand wash lavatory is used for purpose other than hand washing.
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