- Critical: Food meets the definition of adulterated.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- A current state food safety certificate is not conspicuously posted.
- Floor is not maintained level or in good repair.
- A valid permit to operate is not posted in a conspicuous location.
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07/02/2012 | Complaint |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- 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.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Outside waste receptacles were not kept closed.
- Maintenance cleaning tools are not stored properly.
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06/04/2012 | Routine |
- Floor is not maintained level or in good repair.
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10/28/2011 | Reinspection |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Flies are present in the establishment.
- Critical: Rodents are present in the establishment.
- Food is not stored six (6) inches off the floor.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside waste receptacles were not kept closed.
- Openings are not protected against the entry of rodents or insects.
- Floor is not maintained level or in good repair.
- 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.
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10/10/2011 | Routine |
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
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12/17/2010 | Reinspection |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: Unapproved chemicals are used in the food establishment.
- Food is not stored six (6) inches off the floor.
- Hand wash lavatory is not equipped with at least 85?F water.
- Walls/ceilings or attached equipment are not in good repair.
- 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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12/16/2010 | Routine |
- The toilet room door is not tight fitting and self-closing.
- Floor is not maintained level or in good repair.
- 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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12/29/2009 | Routine |
- Food is not stored six (6) inches off the floor.
- A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
- There are unnecessary items on the premises.
- Maintenance cleaning tools are not stored properly.
- Food handlers are not wearing proper hair restraints.
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04/09/2009 | Routine |
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