- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- 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 in good repair.
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11/07/2012 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
- Outside waste receptacles were not kept closed.
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10/17/2011 | Complaint |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Food is not stored six (6) inches off the floor.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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06/03/2010 | Routine |
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Non-food contact equipment is not maintained in good repair.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Clean equipment/utensils are not stored in a clean dry location
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- 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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10/07/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- A valid permit to operate is not posted in a conspicuous location.
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08/12/2009 | Routine |
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