Doubletree New Orleans - Main Kitchen, 300 Canal Street, New Orleans, LA - Main Kitchen inspection findings and violations

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Business Info

Restaurant name: DOUBLETREE NEW ORLEANS - Main Kitchen
Address: 300 Canal Street, New Orleans, LA
Parish: Orleans
Restaurant type: Main Kitchen
Total inspections: 2
Last inspection: 01/26/2011
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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.
  • Critical: An approved cooling method was not used to meet temperature requirements during cooling.
  • Critical: Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
  • 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.
  • 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.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • Floors are not smooth and easily cleanable.
  • 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.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
 01/26/2011Routine
  • Food is not stored in a clean, covered container.
  • A sign prohibiting the reuse of soiled tableware is not posted.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
  • 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.
  • A valid permit to operate is not posted in a conspicuous location.
 07/15/2009Routine

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