- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- 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.
|
07/16/2012 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- 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.
|
05/21/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- Walls/ceilings or attached equipment are not in good repair.
- A valid permit to operate is not posted in a conspicuous location.
|
02/24/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
06/10/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
|
03/25/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
|
12/16/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A current state food safety certificate is not conspicuously posted.
- 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.
- Food handlers are not wearing proper hair restraints.
|
09/27/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
|
07/01/2010 | Reinspection |
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
06/28/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
06/21/2010 | Routine |
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
|
03/18/2010 | Reinspection |
- Critical: Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
- Critical: Roast beef cooked in accordance with $1305(A) (6), to be held hot, was held at a temperature below 130°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate product temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
|
03/10/2010 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
|
10/16/2009 | Routine |
- 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.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Drain boards are not provided on the three compartment sinks
- 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.
- Clean equipment/utensils are not stored in a clean dry location
- The toilet room is not mechanically vented to the outside atmosphere
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
|
07/16/2009 | Routine |
Restaurant representatives - add corrected or new information about Sloppy's, 8227 Jefferson Hwy, Harahan, LA »