- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
10/03/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- A current state food safety certificate is not conspicuously posted.
- The insect control device is located above a food preparation area.
- A valid permit to operate is not posted in a conspicuous location.
|
06/01/2012 | Routine |
No violation noted during this evaluation. | 02/02/2012 | Reinspection |
- 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.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- A covered waste can is not provided in the ladies toilet room.
- There are unnecessary items on the premises.
- There is litter on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
|
01/17/2012 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Hand wash lavatory is not accessible
- There are unnecessary items on the premises.
|
09/09/2011 | Routine |
- Plumbing is not maintained.
- The hand wash lavatory is used for purpose other than hand washing.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
02/10/2011 | Routine |
- Critical: Food package was not in good condition exposing the food to adulteration or potential contamination.
|
07/28/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Bulk containers are not properly labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Food scoop is constructed without a handle.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
05/12/2009 | Routine |
Restaurant representatives - add corrected or new information about Danny's Discount Food Store - Deli, 4301 Westbank Expressway, Marrero, LA »