- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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06/15/2012 | Routine |
- Floor is not maintained level or in good repair.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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03/05/2012 | Routine |
- Plumbing is not maintained.
- A valid permit to operate is not posted in a conspicuous location.
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11/02/2011 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Working containers of chemicals are not labeled.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory is used for purpose other than hand washing.
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05/18/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not clean.
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02/10/2011 | Complaint |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Food handler is wearing jewelry on arms or hands.
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12/03/2010 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- Walls/ceilings or attached equipment are not in good repair.
- Food handler is wearing jewelry on arms or hands.
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08/20/2010 | Complaint |
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Food is not stored in a clean, covered container.
- Food is stored under a possible source of contamination.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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07/01/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Food scoop is constructed without a handle.
- A current state food safety certificate is not conspicuously posted.
- Openings are not protected against the entry of rodents or insects.
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03/25/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- Food is not stored in a clean, covered container.
- Food is stored under a possible source of contamination.
- Food scoop is constructed without a handle.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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12/14/2009 | Routine |
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- 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.
- An accurate product temperature-measuring device is not provided.
- 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.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- A current state food safety certificate is not conspicuously posted.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- A valid permit to operate is not posted in a conspicuous location.
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09/01/2009 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Food handler is wearing jewelry on arms or hands.
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06/02/2009 | Routine |
- A current state food safety certificate is not conspicuously posted.
- A current state food safety certificate is not conspicuously posted.
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02/13/2009 | Routine |
Restaurant representatives - add corrected or new information about Ihop Restaurant #3119, 3400 I-10 Service Road, Metairie, LA »