A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
05/30/2012
Routine
Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Critical: An approved cooling method was not used to meet temperature requirements during cooling.
Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
Critical: Food-contact surfaces are not being sanitized before use.
Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
Food is not stored in a clean, covered container.
Bulk food is not handled /dispensed in a manner described in $1901 of this Part.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Hand wash lavatory is not accessible
A covered waste can is not provided in the ladies toilet room.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Cloths used for wiping spills are used for other purposes.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food handlers are not wearing proper hair restraints.
12/13/2011
Routine
Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
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.
Mops are not hung and/or stored to facilitate air drying.
05/09/2011
Routine
Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Plumbing is not maintained.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Mops are not hung and/or stored to facilitate air drying.
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