No violation noted during this evaluation. | 05/09/2012 | Routine |
No violation noted during this evaluation. | 09/14/2011 | Routine |
No violation noted during this evaluation. | 02/18/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Roast beef cooked in accordance with $1305(A) (6), to be held hot, was held at a temperature below 130°F.
- 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.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Openings are not protected against the entry of rodents or insects.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- 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.
- Food handlers are not wearing proper hair restraints.
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11/12/2010 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
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03/24/2010 | Routine |
No violation noted during this evaluation. | 11/24/2009 | Routine |
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
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05/20/2009 | Routine |
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