- Critical: Working containers of chemicals are not labeled.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- The ware-washing sink is used as a hand sink and/or a mop sink.
- Single use/single service articles 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.
- Floor is not maintained level or in good repair.
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11/08/2012 | Routine |
- Critical: Working containers of chemicals are not labeled.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Hand wash lavatory is not accessible
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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09/14/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
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04/06/2010 | Routine |
- Food is not stored 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.
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10/07/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Rodents are present in the establishment.
- Critical: Rodent bait is not contained in a covered, tamper-resistant bait station.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- The toilet room fixtures are not clean.
- Toilet does not have an open-front toilet seat.
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03/10/2009 | Routine |
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