- Critical: Working containers of chemicals are not labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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10/03/2012 | 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.
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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06/05/2012 | Routine |
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory is used for purpose other than hand washing.
- A utility sink with hot and cold water is not provided.
- Food handlers are not wearing proper hair restraints.
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10/03/2011 | Complaint |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Working containers of chemicals are not labeled.
- Food is not stored six (6) inches off the floor.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
- A utility sink with hot and cold water is not provided.
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01/28/2011 | Routine |
- Food is not stored six (6) inches off the floor.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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10/08/2010 | Routine |
- Walls/ceilings or attached equipment are not clean.
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12/22/2009 | Routine |
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