- Critical: Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
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09/13/2012 | Routine |
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- A utility sink with hot and cold water is not provided.
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05/16/2012 | Routine |
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A utility sink with hot and cold water is not provided.
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01/21/2011 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
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01/13/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Roaches are present in the establishment.
- Potentially hazardous foods are not properly thawed.
- Food is not stored in a clean, covered container.
- Equipment and utensils are not air-dried.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
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12/23/2009 | Routine |
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Food handlers are not wearing proper hair restraints.
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04/15/2009 | Routine |
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