- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Outside waste receptacles were not kept closed.
- Walls/ceilings or attached equipment are not in good repair.
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09/10/2012 | Routine |
- A covered waste can is not provided in the ladies toilet room.
- The toilet room is not mechanically vented to the outside atmosphere
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04/03/2012 | Routine |
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Food is not stored six (6) inches off the floor.
- The toilet room is not mechanically vented to the outside atmosphere
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10/27/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Outside waste receptacles were not kept closed.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Outside waste receptacles were not kept closed.
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04/20/2011 | Routine |
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Mops are not hung and/or stored to facilitate air drying.
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12/17/2009 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
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03/31/2009 | Routine |
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