- Critical: A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- The hand wash lavatory is used for purpose other than hand washing.
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11/09/2012 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Food handlers are not wearing proper hair restraints.
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07/31/2012 | Routine |
- 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.
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07/18/2011 | Routine |
- An accurate product temperature-measuring device is not provided.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- 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.
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11/08/2010 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Bulk containers are not properly labeled.
- An accurate product temperature-measuring device is not provided.
- Single-service and single-use articles are reused
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- 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.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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10/29/2010 | Routine |
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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01/08/2010 | Routine |
- Critical: Rodents are present in the establishment.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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10/13/2009 | Reinspection |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Rodents are present in the establishment.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
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10/12/2009 | Routine |
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