Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
Openings are not protected against the entry of rodents or insects.
05/30/2012
Pre-opening
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Plumbing is not maintained.
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.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Mops are not hung and/or stored to facilitate air drying.
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