- Critical: Material used to construct food contact equipment is not safe.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Sewage is not disposed of through an approved sewerage system/facility.
- An accurate product temperature-measuring device is not provided.
- Food is stored under a possible source of contamination.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
- The toilet room door is not tight fitting and self-closing.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Floor is not maintained level or in good repair.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Properly installed floor drains are not provided in toilet rooms, seafood and meat markets or in all areas where flush cleaning methods are used.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
- 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.
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02/24/2010 | Routine |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- Critical: Single use gloves were used for more than one purpose.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Openings are not protected against the entry of rodents or insects.
- There are unnecessary items on the premises.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
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08/25/2009 | Routine |
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- A valid permit to operate is not posted in a conspicuous location.
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01/27/2009 | Routine |
Restaurant representatives - add corrected or new information about Copeland's Social City - Rest, 701 Veterans Boulevard, Metairie, LA »