Tournament Players Club Of Louisiana - Main Kitchen, 11001 Lapalco Blvd., Avondale, LA - Main Kitchen inspection findings and violations



Business Info

Restaurant name: TOURNAMENT PLAYERS CLUB OF LOUISIANA - Main Kitchen
Address: 11001 Lapalco Blvd., Avondale, LA
Parish: Jefferson
Restaurant type: Main Kitchen
Total inspections: 7
Last inspection: 04/09/2012

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Inspection findings

Inspection date

Type

  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • In use food utensils are not stored with the handles above the top of the food.
  • Floors are not clean.
04/09/2012Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • 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.
  • Single use/single service articles are not stored at least six (6) inches off the floor
  • Maintenance cleaning tools are not stored properly.
11/10/2011Routine
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Equipment and utensils are not air-dried.
04/19/2011Routine
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Bulk containers are not properly labeled.
  • Walls/ceilings or attached equipment are not clean.
12/01/2010Routine
  • Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
  • Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
04/09/2010Routine
  • An accurate product temperature-measuring device is not provided.
11/23/2009Routine
  • Critical: In a mechanical warewashing operation, the water temperature of the final rinse is less than 180?F.
  • Food handlers are not wearing proper hair restraints.
03/26/2009Routine

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