- 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.
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08/03/2011 | Complaint |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
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04/28/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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12/22/2010 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- A current state food safety certificate is not conspicuously posted.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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07/27/2010 | Routine |
- In use food utensils are not stored on a clean dry surface.
- Walls/ceilings or attached equipment are not clean.
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04/21/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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12/30/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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.
- Packaged food is not labeled as specified by law.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- 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 covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not clean.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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12/08/2009 | Routine |
- Critical: Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
- 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: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Floors are not clean.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler's are wearing nail polish or artificial nails.
- Food handlers are not wearing proper hair restraints.
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08/03/2009 | Routine |
- 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.
- Potentially hazardous foods are not properly thawed.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
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03/11/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- A current state food safety certificate is not conspicuously posted.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored in a clean, covered container.
- A current state food safety certificate is not conspicuously posted.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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01/14/2009 | Routine |
Restaurant representatives - add corrected or new information about Tcby Yogurt & Ice Cream, 2222 Clearview Parkway Suite D, Metairie, LA »