Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Bulk containers are not properly labeled.
An accurate product temperature-measuring device is not provided.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored in a clean dry location
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
A current state food safety certificate is not conspicuously posted.
Plumbing is not maintained.
Hand wash lavatory is not accessible
There are unnecessary items on the premises.
Floor is not maintained level or in good repair.
Floors are not clean.
06/14/2011
Complaint
Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Single-service and single-use articles are reused
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.
Walls/ceilings or attached equipment are not clean.
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.
Mops are not hung and/or stored to facilitate air drying.
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