The Ruby Slipper Cafe, 139 South Cortez Street, New Orleans, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: THE RUBY SLIPPER CAFE
Address: 139 South Cortez Street, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 10/30/2012

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Inspection findings

Inspection date

Type

  • Critical: Working containers of chemicals are not labeled.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • 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
  • Plumbing is not maintained.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not smooth and easily cleanable.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
10/30/2012Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
  • 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: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Walls/ceilings or attached equipment are not clean.
10/06/2011Routine
  • 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.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
  • 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.
  • Walls/ceilings or attached equipment are not clean.
01/12/2010Routine

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