Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
An accurate product temperature-measuring device is not provided.
Food is stored where it is exposed to splash, dust, or other contamination
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.
The insect control device is located above a food preparation area.
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.
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.
Food handlers are not wearing proper hair restraints.
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