Southern Yacht Club - Main Kitchen, 105 N Roadway Dr, New Orleans, LA - Main Kitchen inspection findings and violations

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Business Info

Restaurant name: SOUTHERN YACHT CLUB - Main Kitchen
Address: 105 N Roadway Dr, New Orleans, LA
Parish: Orleans
Restaurant type: Main Kitchen
Total inspections: 5
Last inspection: 11/08/2012
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 11/08/2012Reinspection
  • Critical: Roaches are present in the establishment.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food scoop is constructed without a handle.
  • Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Single-service and single-use articles are reused
  • Equipment and utensils are not air-dried.
  • A current state food safety certificate is not conspicuously posted.
  • Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
  • Mops are not hung and/or stored to facilitate air drying.
  • A valid permit to operate is not posted in a conspicuous location.
 10/25/2012Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
 01/21/2011Routine
No violation noted during this evaluation. 01/14/2009Reinspection
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Food is not stored in a clean, covered container.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • Plumbing is not maintained.
  • Floors are not clean.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Food is not stored in a clean, covered container.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Clean equipment/utensils are not stored at least six (6) inches off the floor.
  • Plumbing is not maintained.
  • Floors are not clean.
 01/06/2009Routine

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