- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Floors are not clean.
- Food handlers are not wearing proper hair restraints.
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10/30/2012 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- 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 surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
- Food handlers are not wearing proper hair restraints.
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10/16/2012 | Routine |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- 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.
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
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05/18/2012 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
04/26/2012 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Single-service and single-use articles are reused
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
|
11/29/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Bulk containers are not properly labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
06/02/2011 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk containers are not properly labeled.
- Food scoop is constructed without a handle.
- Single-service and single-use articles are reused
- 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.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
09/01/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Single-service and single-use articles are reused
- A current state food safety certificate is not conspicuously posted.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Food handlers are not wearing proper hair restraints.
|
08/10/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food scoop is constructed without a handle.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- Food handlers are not wearing proper hair restraints.
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07/08/2009 | Routine |
Restaurant representatives - add corrected or new information about Williams Seafood & Po-Boy, 4041 Williams Boulevard A8, Kenner, LA »