East Of Italy - Main Kitchen, 6600 Franklin Avenue Suite A-1, New Orleans, LA - Main Kitchen inspection findings and violations

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Business Info

Restaurant name: EAST OF ITALY - Main Kitchen
Address: 6600 Franklin Avenue Suite A-1, New Orleans, LA
Parish: Orleans
Restaurant type: Main Kitchen
Total inspections: 4
Last inspection: 02/23/2011
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Inspection findings

Inspection date

Type
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Equipment and utensils are not air-dried.
 02/23/2011Reinspection
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Single use gloves were not discarded when damaged or soiled.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Food is not stored in a clean, covered container.
  • Ice dispensing utensils were not stored in a clean protected location.
  • Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
  • Equipment and utensils are not air-dried.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
  • The hand wash lavatory is used for purpose other than hand washing.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • Mops are not hung and/or stored to facilitate air drying.
  • An accurate ambient air temperature-measuring device is not provided.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
 02/15/2011Routine
  • An accurate ambient air temperature-measuring device is not provided.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • 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.
  • A current state food safety certificate is not conspicuously posted.
 08/05/2010Routine
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Floors are not clean.
 01/29/2010Complaint

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