- Bulk containers are not properly labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Openings are not protected against the entry of rodents or insects.
|
03/13/2012 | Reinspection |
- Critical: Raw shellfish consumer information message is not displayed on tag of sack of unshucked oysters.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Hand wash lavatory is not accessible
- Openings are not protected against the entry of rodents or insects.
- 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.
|
03/06/2012 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not in good repair.
|
09/24/2010 | Reinspection |
- Critical: An approved cooling method was not used to meet temperature requirements during cooling.
- 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: Rodents are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- 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 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.
- Plumbing is not maintained.
|
09/17/2010 | Routine |
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
|
01/05/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Outside waste receptacles were not kept closed.
|
12/30/2009 | Routine |
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
|
02/13/2009 | Routine |
Restaurant representatives - add corrected or new information about La Petite Grocery - Restaurant, 4238 Magazine Street, New Orleans, LA »