- An accurate product temperature-measuring device is not provided.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
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10/22/2012 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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03/02/2012 | Routine |
No violation noted during this evaluation. | 10/12/2010 | Reinspection |
- Critical: Single use gloves were used for more than one purpose.
- Critical: Flies are present in the establishment.
- Critical: Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan.
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Floor is not maintained level or 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.
- Persons unnecessary to the food establishment are present in the food preparation or ware washing area.
- Food handlers are not wearing proper hair restraints.
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09/22/2010 | Complaint |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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11/30/2009 | Reinspection |
- Critical: Packaged food is not labeled as specified by law.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- The hand wash lavatory is used for purpose other than hand washing.
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11/16/2009 | Routine |
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