Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Non-food contact equipment is not maintained in good repair.
08/13/2012
Routine
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
01/27/2011
Reinspection
Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
Critical: Working containers of chemicals are not labeled.
Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
01/20/2011
Routine
Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
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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