Turtle Bay - Restaurant, 1119 Decatur St, New Orleans, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: TURTLE BAY - Restaurant
Address: 1119 Decatur St, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 01/25/2011
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Inspection findings

Inspection date

Type
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • 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: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • 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.
  • Potentially hazardous foods are not properly thawed.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • 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.
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
  • A current state food safety certificate is not conspicuously posted.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The toilet room door is not tight fitting and self-closing.
  • 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 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.
 01/25/2011Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Ice dispensing utensils were not stored in a clean protected location.
  • 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.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
 03/25/2010Routine
  • 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.
  • 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.
 07/29/2009Routine

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