- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Openings are not protected against the entry of rodents or insects.
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09/24/2012 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Outdoor garbage storage area surface is not smooth, durable, and sloped to drain.
- Rainwater and runoff is not prevented from entering the sanitary sewage system.
- Openings are not protected against the entry of rodents or insects.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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05/09/2012 | Complaint |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Single use gloves were not discarded after interuptions in food operations.
- Potentially hazardous foods are not properly thawed.
- The insect control device is located above a food preparation area.
- Openings are not protected against the entry of rodents or insects.
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02/16/2012 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- Food handlers are not wearing proper hair restraints.
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07/28/2011 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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01/26/2011 | Routine |
- Potentially hazardous foods are not properly thawed.
- Food scoop is constructed without a handle.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
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02/15/2010 | Routine |
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