No violation noted during this evaluation. | 04/10/2012 | Routine |
No violation noted during this evaluation. | 12/06/2011 | Routine |
No violation noted during this evaluation. | 08/10/2011 | Routine |
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Equipment and utensils are not air-dried.
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05/02/2011 | Routine |
- Equipment and utensils are not air-dried.
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01/25/2011 | Routine |
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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09/08/2010 | Routine |
No violation noted during this evaluation. | 03/01/2010 | 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: 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.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
- A current state food safety certificate is not conspicuously posted.
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07/07/2009 | Routine |
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