The Ember's Steak House - Restaurant, 700 Bourbon, New Orleans, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: THE EMBER'S STEAK HOUSE - Restaurant
Address: 700 Bourbon, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 10/22/2010

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Inspection findings

Inspection date

Type

  • 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: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • 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: Rodent bait is not contained in a covered, tamper-resistant bait station.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
10/22/2010Routine
  • An accurate product temperature-measuring device is not provided.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • A current state food safety certificate is not conspicuously posted.
11/13/2009Reinspection
  • 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.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Walls/ceilings or attached equipment are not clean.
10/22/2009Routine

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