- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- An accurate product temperature-measuring device is not provided.
- 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.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A valid permit to operate is not posted in a conspicuous location.
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07/16/2012 | Routine |
- The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The hand wash lavatory is used for purpose other than hand washing.
- A valid permit to operate is not posted in a conspicuous location.
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02/29/2012 | Routine |
- A current state food safety certificate is not conspicuously posted.
|
06/29/2011 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
|
01/11/2011 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- A current state food safety certificate is not conspicuously posted.
|
01/06/2011 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- 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.
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09/30/2010 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Critical: Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
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03/26/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
- 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.
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08/11/2009 | Routine |
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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04/20/2009 | Reinspection |
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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04/06/2009 | Routine |
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