- Packaged food is not labeled as specified by law.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- A utility sink with hot and cold water is not provided.
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07/31/2012 | Routine |
- 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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02/23/2012 | Reinspection |
- Packaged food is not labeled as specified by law.
- Openings are not protected against the entry of rodents or insects.
- Floors are not smooth and easily cleanable.
- 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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02/06/2012 | Routine |
- Packaged food is not labeled as specified by law.
- Floors are not smooth and easily cleanable.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
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05/31/2011 | Routine |
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Packaged food is not labeled as specified by law.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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09/13/2010 | Routine |
- An accurate ambient air temperature-measuring device is not provided.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- Floor is not maintained level or in good repair.
- 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 in good repair.
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08/06/2010 | Routine |
- Packaged food is not labeled as specified by law.
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
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01/13/2010 | Routine |
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
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07/02/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- An accurate ambient air temperature-measuring device is not provided.
- Walls/ceilings or attached equipment are not in good repair.
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06/18/2009 | Reinspection |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Critical: There is no hand washing lavatory installed in the food establishment.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product 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.
- Plumbing is not maintained.
- Floors are not clean.
- 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 in good repair.
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06/03/2009 | Routine |
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