- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- 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.
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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08/23/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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03/20/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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 current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- 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.
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09/08/2011 | Routine |
- Critical: Employee did not dispense ice for consumption with tongs, scoops or other ice self dispensing utensils.
- Food is not stored in a clean, covered container.
- Equipment and utensils are being cloth dried.
- A current state food safety certificate is not conspicuously posted.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
- Food handlers are not wearing proper hair restraints.
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01/28/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- 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.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The toilet room door is not tight fitting and self-closing.
- Outdoor premises used for garbage storage is not maintained clean and free of litter.
- Floor is not maintained level or in good repair.
- 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.
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01/19/2010 | Routine |
| No violation noted during this evaluation. | 03/19/2009 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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03/10/2009 | Complaint |
Restaurant representatives - add corrected or new information about Vincent's - Restaruant, 7839 Saint Charles Ave, New Orleans, LA »