- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Walls/ceilings or attached equipment are not in good repair.
- 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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08/08/2012 | Routine |
- Single use/single service articles are not stored at least six (6) inches off the floor
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not in good repair.
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03/06/2012 | Routine |
- Walls/ceilings or attached equipment are not clean.
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11/30/2011 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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04/19/2011 | Routine |
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
10/13/2010 | Routine |
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
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04/12/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- 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.
- A covered waste can is not provided in the ladies toilet room.
- Walls/ceilings or attached equipment are not clean.
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09/22/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- 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.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- 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.
- Maintenance cleaning tools are not stored properly.
- Mops are not hung and/or stored to facilitate air drying.
|
02/18/2009 | Routine |
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