Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils.
Critical: Flies are present in the establishment.
Critical: Roaches are present in the establishment.
Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
Food is not stored in a clean, covered container.
Ice dispensing utensils were not stored in a clean protected location.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
An approved alternative method of equipment and warewashing is not used.
The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
Washed utensils and equipment are not rinsed after washing and before sanitizing
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
A valid permit to operate is not posted in a conspicuous location.
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