- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Roaches are present in the establishment.
- Ice dispensing utensils were not stored in a clean protected location.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
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05/09/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Food is not stored in an approved location.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Single use/single service articles are not stored at least six (6) inches off the floor
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Openings are not protected against the entry of rodents or insects.
- Food handlers are not wearing proper hair restraints.
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10/29/2010 | Routine |
- Potentially hazardous foods are not properly thawed.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
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05/13/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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02/17/2010 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Ice dispensing utensils were not stored in a clean protected location.
- 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.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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12/30/2009 | Routine |
Restaurant representatives - add corrected or new information about Villa Fresh Italian Kitchen, 197 West Bank Expressway Space #1710, Gretna, LA »