- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Hand wash lavatory is not equipped with at least 85?F water.
- Walls/ceilings or attached equipment are not clean.
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09/24/2012 | Routine |
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02/01/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Food is not stored six (6) inches off the floor.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Plumbing is not maintained.
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07/12/2011 | Routine |
No violation noted during this evaluation. | 04/09/2010 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Walls/ceilings or attached equipment are not in good repair.
- Mops are not hung and/or stored to facilitate air drying.
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09/25/2009 | Routine |
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