Touro Infirmary, 1401 Foucher Street, New Orleans, LA - Dietary inspection findings and violations



Business Info

Restaurant name: TOURO INFIRMARY
Address: 1401 Foucher Street, New Orleans, LA
Parish: Orleans
Restaurant type: Dietary
Total inspections: 7
Last inspection: 08/03/2011

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 08/03/2011Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Single use gloves were not discarded after interuptions in food operations.
  • Critical: Single use gloves were used for more than one purpose.
  • Critical: Flies are present in the establishment.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • The insect control device is located above a food preparation area.
  • 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.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Maintenance cleaning tools are not stored properly.
  • Mops are not hung and/or stored to facilitate air drying.
07/14/2011Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Flies are present in the establishment.
  • Non-food contact equipment is not maintained in good repair.
  • An easily accessible and readable data plate is not affixed to the ware washing machine.
  • Equipment and utensils are not air-dried.
  • 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.
  • Plumbing is not maintained.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
  • 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.
06/06/2011Complaint
  • Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
  • Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
  • Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
  • Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Critical: Rodents are present in the establishment.
  • 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.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Non-food contact equipment is not maintained in good repair.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored in a clean dry location
  • Hand wash lavatory is not accessible
  • The insect control device is located above a food preparation area.
  • 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.
  • Mops are not hung and/or stored to facilitate air drying.
05/13/2010Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • 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.
  • Maintenance cleaning tools are not stored properly.
  • Mops are not hung and/or stored to facilitate air drying.
  • A valid permit to operate is not posted in a conspicuous location.
05/13/2010Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Equipment and utensils are not air-dried.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • 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.
  • Food handlers are not wearing proper hair restraints.
04/22/2009Reinspection
  • 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: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Non-food contact equipment is not maintained in good repair.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
  • Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
  • In use food utensils are not stored on a clean dry surface.
  • Plumbing is not maintained.
  • Hand wash lavatory is not accessible
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • A utility sink with hot and cold water is not provided.
  • The insect control device is located above a food preparation area.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
  • 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.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • 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.
04/08/2009Routine

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