- A valid permit to operate is not posted in a conspicuous location.
- 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: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
- 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.
- Outside waste receptacles were not kept closed.
- A valid permit to operate is not posted in a conspicuous location.
- 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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07/19/2012 | Routine |
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- A current state food safety certificate is not conspicuously posted.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
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10/10/2011 | Reinspection |
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- Plumbing is not maintained.
- A utility sink with hot and cold water is not provided.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
- Openings are not protected against the entry of rodents or insects.
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09/28/2011 | Reinspection |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A covered waste can is not provided in the ladies toilet room.
- Toilet does not have an open-front toilet seat.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
- 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.
- Plumbing is not maintained.
- A utility sink with hot and cold water is not provided.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
- Openings are not protected against the entry of rodents or insects.
- A valid permit to operate is not posted in a conspicuous location.
- 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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09/23/2011 | Routine |
- Food is not stored in a clean, covered container.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
- 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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01/24/2011 | Reinspection |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
- 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.
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01/21/2011 | Routine |
Restaurant representatives - add corrected or new information about Wagner's, 3200 St. Claude Ave., Suite A, New Orleans, LA »