W Hotel - Whiskey Blue Rear Bar, 333 Poydras St, New Orleans, LA - Whiskey Blue Rear Bar inspection findings and violations

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Business Info

Restaurant name: W HOTEL - Whiskey Blue Rear Bar
Address: 333 Poydras St, New Orleans, LA
Parish: Orleans
Restaurant type: Whiskey Blue Rear Bar
Total inspections: 2
Last inspection: 07/07/2010
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Inspection findings

Inspection date

Type
  • 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: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
  • 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.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
  • Walls/ceilings or attached equipment are not clean.
  • A valid permit to operate is not posted in a conspicuous location.
 07/07/2010Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Critical: Utensil surface temperature of 160? F is not being achieved.
  • 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.
  • Ice dispensing utensils were not stored in a clean protected location.
  • A current state food safety certificate is not conspicuously posted.
  • Floor is not maintained level or in good repair.
  • A valid permit to operate is not posted in a conspicuous location.
 04/07/2009Routine

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W HOTEL - Kitchen
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W HOTEL - Whiskey Blue Bar
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WHISKEY BLUE

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