Winn Dixie #1408, 4600 Chef Menteur Highway, New Orleans, LA - Rest/Deli inspection findings and violations

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Business Info

Restaurant name: WINN DIXIE #1408
Address: 4600 Chef Menteur Highway, New Orleans, LA
Parish: Orleans
Restaurant type: Rest/Deli
Total inspections: 6
Last inspection: 08/09/2012
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Inspection findings

Inspection date

Type
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • 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.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • Walls/ceilings or attached equipment are not clean.
 08/09/2012Routine
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • 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.
 01/03/2012Routine
  • Plumbing is not maintained.
  • Walls/ceilings or attached equipment are not clean.
 08/02/2011Routine
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • In use food utensils are not stored with the handles above the top of the food.
  • Walls/ceilings or attached equipment are not clean.
  • Walls/ceilings or attached equipment are not in good repair.
 07/28/2010Routine
  • Critical: Packaged food is not labeled as specified by law.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Equipment and utensils are not air-dried.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
 11/19/2009Routine
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
 02/27/2009Routine

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