- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/14/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Floors are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- A valid permit to operate is not posted in a conspicuous location.
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09/27/2011 | Routine |
No violation noted during this evaluation. | 03/21/2011 | Reinspection |
No violation noted during this evaluation. | 03/11/2011 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
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03/10/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate ambient air temperature-measuring device is not provided.
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03/07/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
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10/25/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- 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.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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06/25/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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02/22/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A valid permit to operate is not posted in a conspicuous location.
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10/12/2009 | Routine |
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