- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- 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.
- A valid permit to operate is not posted in a conspicuous location.
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07/17/2012 | Routine |
- Critical: Working containers of chemicals are not labeled.
- An accurate ambient air temperature-measuring device is not provided.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
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09/02/2011 | Pre-opening |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Ice dispensing utensils were not stored in a clean protected location.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Openings are not protected against the entry of rodents or insects.
- Floors are not smooth and easily cleanable.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- 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.
- Mechanical ventilation of sufficient number/capacity is not provided.
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08/26/2011 | Pre-opening |
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