- Critical: Employee did not use least possible hand contact while preparing food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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08/06/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Walls/ceilings or attached equipment are not in good repair.
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08/30/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
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01/06/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Plumbing is not maintained.
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05/19/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
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08/06/2009 | Routine |
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