Little Tokyo Restaurant - Kitchen, 1340 South Carrollton Avenue, New Orleans, LA - Kitchen inspection findings and violations
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Inspection findings Inspection date Type Bulk containers are not properly labeled.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
07/24/2012 Reinspection
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
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.
An accurate ambient air temperature-measuring device is not provided.
An accurate product temperature-measuring device is not provided.
Food is not stored six (6) inches off the floor.
Food is stored under a possible source of contamination.
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Hand wash lavatory is not accessible
Outside waste receptacles were not kept closed.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
Floors are not clean.
07/16/2012 Routine
Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor.
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
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Food handlers are not wearing proper hair restraints.
02/28/2012 Routine
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