St. Claude Food Store - Convience Store Deli, 5200 Saint Claude Avenue, New Orleans, LA - Convience Store Deli inspection findings and violations



Business Info

Restaurant name: ST. CLAUDE FOOD STORE - Convience Store Deli
Address: 5200 Saint Claude Avenue, New Orleans, LA
Parish: Orleans
Restaurant type: Convience Store Deli
Total inspections: 7
Last inspection: 10/17/2011

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Inspection findings

Inspection date

Type

  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • In use food utensils are stored in water that is not continuously flowing.
  • A current state food safety certificate is not conspicuously posted.
  • Toilet does not have an open-front toilet seat.
10/17/2011Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • 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: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred.
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Critical: Employee was using tobacco products in a food preparation, storage or service area.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • Food is stored under a possible source of contamination.
  • Non-food contact equipment is not maintained in good repair.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • In use food utensils are stored in water that is not continuously flowing.
  • A current state food safety certificate is not conspicuously posted.
  • 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.
  • Food handlers are not wearing proper hair restraints.
10/10/2011Routine
  • A current state food safety certificate is not conspicuously posted.
01/12/2011Reinspection
  • Critical: Food meets the definition of adulterated.
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • 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.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Flies are present in the establishment.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored six (6) inches off the floor.
  • Food is stored under a possible source of contamination.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Single-service and single-use articles are reused
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not smooth and easily cleanable.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
12/30/2010Reinspection
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Single use gloves were not discarded after interuptions in food operations.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Food contact surfaces and utensils are not being cleaned between uses with raw fruits or vegetables and with potentially hazardous foods.
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Critical: Employee was using tobacco products in a food preparation, storage or service area.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food is stored under a possible source of contamination.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • The ware-washing sink is used as a hand sink and/or a mop sink.
  • The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • 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 as to eliminate exposure to splash, dust, or contamination
  • Clean equipment/utensils are not stored in a clean dry location
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • In use food utensils are not stored on a clean dry surface.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The insect control device is located above a food preparation area.
  • Walls/ceilings or attached equipment are not in good repair.
  • Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
12/23/2010Routine
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
  • A current state food safety certificate is not conspicuously posted.
  • Hand wash lavatory is not accessible
  • The insect control device is located above a food preparation area.
  • There is litter on the premises.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • A valid permit to operate is not posted in a conspicuous location.
  • Food handlers are not wearing proper hair restraints.
02/02/2010Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
  • 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.
  • The hand wash lavatory is used for purpose other than hand washing.
  • A lavatory and/or utensil washing sink is/are being used as a utility sink.
  • 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.
07/20/2009Routine

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