Three Legged Dog - Kitchen, 400 Burgundy Street, New Orleans, LA - Kitchen inspection findings and violations

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Business Info

Restaurant name: THREE LEGGED DOG - Kitchen
Address: 400 Burgundy Street, New Orleans, LA
Parish: Orleans
Restaurant type: Kitchen
Total inspections: 4
Last inspection: 09/18/2011
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Inspection findings

Inspection date

Type
  • Critical: Rodents are present in the establishment.
  • Openings are not protected against the entry of rodents or insects.
  • There are unnecessary items on the premises.
  • Floors are not clean.
 09/18/2011Reinspection
  • Critical: Roaches are present in the establishment.
  • Critical: Rodents are present in the establishment.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • 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.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Clean equipment/utensils are not stored in a clean dry location
  • Single use/single service articles 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 clean.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
 09/11/2011Routine
  • A current state food safety certificate is not conspicuously posted.
 12/17/2009Reinspection
  • Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
  • Critical: Prohibited live animals are present within the establishment.
  • 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 is not stored in a dry location
  • 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
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • A current state food safety certificate is not conspicuously posted.
  • There are unnecessary items on the premises.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 12/02/2009Routine

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