- Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
- Bulk containers are not properly labeled.
- 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 are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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04/17/2012 | Pre-opening |
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
- Critical: Working containers of chemicals are not labeled.
- Plumbing is not maintained.
- A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
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04/12/2012 | Routine |
- Hand wash lavatory is not equipped with at least 85?F water.
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11/17/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
- 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.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate product temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- Walls/ceilings or attached equipment are not in good repair.
- Water under pressure is not provided to all fixtures or equipment that is required to use water.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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11/01/2011 | Routine |
- 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.
- A current state food safety certificate is not conspicuously posted.
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06/22/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Plumbing is not maintained.
- Plumbing is not maintained.
- 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
- Floors are not clean.
- An accurate ambient air temperature-measuring device is not provided.
- Floors are not clean.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact equipment is not maintained 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.
- Bulk containers are not properly labeled.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plumbing is not maintained.
- 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.
- Critical: There is no hand washing lavatory installed in the food establishment.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- 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.
- Plumbing is not maintained.
- Floors are not clean.
- Plumbing is not maintained.
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12/17/2009 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- 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.
- Mops are not hung and/or stored to facilitate air drying.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Rodents are present in the establishment.
- Floors are not clean.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact equipment is not maintained in good repair.
- Walls/ceilings or attached equipment are not clean.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not clean.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Walls/ceilings or attached equipment are not in good repair.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- 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
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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12/16/2009 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
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05/04/2009 | Reinspection |
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Plumbing is not maintained.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Non-food contact equipment is not maintained 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.
- Plumbing is not maintained.
- Non-food contact equipment is not maintained in good repair.
- 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.
- There is litter on the premises.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- 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.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- 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.
- 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.
- 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.
- Floors are not clean.
- 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.
- Plumbing is not maintained.
- 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.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Floors are not clean.
- There is litter on the premises.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Floors are not clean.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Plumbing is not maintained.
- Floors are not clean.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floors are not clean.
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04/21/2009 | Routine |
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