- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Floors are not clean.
|
04/18/2012 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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04/02/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
06/22/2011 | Routine |
| No violation noted during this evaluation. | 12/02/2010 | Reinspection |
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
|
11/15/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
- A current state food safety certificate is not conspicuously posted.
- There are unnecessary items on the premises.
|
04/12/2010 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Walls/ceilings or attached equipment are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
|
08/31/2009 | Routine |
| No violation noted during this evaluation. | 02/11/2009 | Reinspection |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- In use food utensils are not stored on a clean dry surface.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
|
01/28/2009 | Routine |
Restaurant representatives - add corrected or new information about Super Laborie's Food Market - Deli, 1951 Barataria Boulevard, Marrero, LA »