- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Plumbing is not maintained.
- Floor is not maintained level or in good repair.
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10/24/2012 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- 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
- Plumbing is not maintained.
- Floors are not smooth and easily cleanable.
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10/17/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
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10/19/2011 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- A covered waste can is not provided in the ladies toilet room.
- Toilet does not have an open-front toilet seat.
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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04/14/2010 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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06/29/2009 | Reinspection |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- 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.
- Single-service and single-use articles are reused
- 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
- A current state food safety certificate is not conspicuously posted.
- The toilet room is not mechanically vented to the outside atmosphere
- Toilet does not have an open-front toilet seat.
- Floor is not maintained level or in good repair.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Cloths used for wiping spills are used for other purposes.
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06/19/2009 | Routine |
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