Wasabi Sushi And Bar - Restaurant, 900 Frenchmen Street, New Orleans, LA - Restaurant inspection findings and violations

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Business Info

Restaurant name: WASABI SUSHI AND BAR - Restaurant
Address: 900 Frenchmen Street, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 09/23/2011
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Inspection findings

Inspection date

Type
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Equipment and/or utensils are not constructed of approved materials.
  • Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
  • Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
  • Critical: Roaches are present in the establishment.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
  • Bulk containers are not properly labeled.
  • An accurate ambient air temperature-measuring device is not provided.
  • An accurate product temperature-measuring device is not provided.
  • 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.
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
  • A current state food safety certificate is not conspicuously posted.
  • Floors are not smooth and easily cleanable.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • 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.
 09/23/2011Routine
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
  • Non-food contact equipment is not maintained in good repair.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • A current state food safety certificate is not conspicuously posted.
  • Cloths used for wiping spills are used for other purposes.
 04/27/2010Routine
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • An accurate ambient air temperature-measuring device is not provided.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • A current state food safety certificate is not conspicuously posted.
  • Mops are not hung and/or stored to facilitate air drying.
 08/03/2009Routine

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